Doesn’t that plate of chicken tendies just make you smile?? I’ve been obsessed with brining chicken in pickle juice for the last few months, it’s nothing new, but I love how much flavor it gives the chicken and I’ve never had tenders this tender. I actually just made a batch a few days ago and have been eating them for lunch the last 3 days! I’m thankful for their presence because I haven’t had much time to prepare quality meals all week. The cookbook is going to the printers today!!!!! omg. So I’ve been reviewing the book a million times trying to catch anything amiss. It seems like every time I look at it I notice another thing I want to fix or change. Is there such thing as a perfect book?

Anyways, back to the recipe! The fundamentals of this recipe is chicken and pickle brine. I love to coat it in panko and bake them, but that doesn’t mean you can’t simply grill or pan fry these babies without a coating. Deep fry is also an option too! You can also use chicken breast (I made little pickle brined chicken nugs once by cutting the breast into cubes) or thighs. I haven’t tried wings yet, but I might attempt that soon. Your choice of pickle brine is pretty important since it’s the main flavor here. So use the brine from your favorite jar of pickles. We love Sonoma Brinery (not sponsored, just really enjoy them)!

A little something something in the panko

Now, if you want to go the panko bread crumb route, I like to add sesame seeds in the mix (because it’s me…) for a slightly nutty flavor and extra crunch. Totally optional though. Then for seasoning, I add salt, white pepper, and here’s my secret ingredient… Mala Spice! Mala spice is a Chinese blend of spicy chilis and numbing sichuan peppercorns. You can purchase mala spice blends at the asian grocery store or order them online (I like Fly By Jing’s). If you don’t have mala spice you and omit it or add in some cayenne, cumin, or smoked paprika for a little extra spice in the coating. Mala spice might seem like an odd addition with the briny flavor of the chicken but it really works!

Serve up the tenders!

Chicken tenders make me think of baseball games, not that I’m a fan of sports in anyway, but I can be convinced to attend a game if there’s tenders involved. I need a big cup of ranch and ketchup of course. We obviously haven’t been to a sporting event in ages, so it’s fun to pile the chicken tenders on a tray with some french fries (no shame in freezer fries!) and some crisp veggies for dipping and call that dinner. I do this every 2 weeks and its the best!

Tendies are also great additions to salads, grain bowls, and sandwiches! Are you done with me saying tendies yet?

Pickle Brined Chicken Tenders

serves 4

materials:

1 1/2 cup pickle brine
1 1/2 lbs chicken tenders
2 cup panko breadcrumbs
2 tbsp toasted sesame seeds
1 tsp salt
3/4 tsp mala spice (optional, could sub with cayenne or smoked paprika)
1/2 tsp white pepper
2 tbsp olive oil
3 tbsp all purpose flour
1 large egg, whisked

steps:

1. In a large resealable bag or container with a fitted lid, combine the pickle brine and chicken tenders. Make the sure the chicken is fully submerged in the brine. Seal or cover and refrigerate for at least 2 hours and up to 18 hours.

2. Preheat oven to 425 degrees and line a large rimmed baking sheet with parchment paper.

3. In a shallow dish, combine panko, sesame seeds, salt, mala spice, and white pepper. Heat olive oil in a skillet over medium heat. Add the seasoned bread crumbs and toss in oil. Continue to stir and toast the breadcrumbs until golden brown. Transfer the breadcrumbs back to the shallow dish and allow to cool.

4. Remove the chicken tenders from the brine and pat dry with a paper towel. Place the tenders in a large mixing bowl. Add flour and toss to coat with tongs or by hand. Add the egg and toss again to coat.

5. Working with one tender at a time, dip the chicken in the panko, pressing down so the coating sticks, flip and press down on the other side. Place the breaded chicken tender on the baking sheet. Repeat with remaining chicken tenders.

6. Bake until chicken is crispy, cooked through, and golden brown, 15 to 20 minutes. Allow the chicken to cool for a few minutes before serving.