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Pickle Chicken

Tangy, crunchy baked pickle-marinated chicken tenders with a crispy panko coating.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 2 lb boneless skinless chicken tenderloins
  • 1.5 cups dill pickle juice from a pickle jar (extra pickles for serving)
  • 1 tbsp brown sugar
  • 2 tsp kosher salt for the marinade
  • 1.5 cups panko bread crumbs
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 2 large eggs
  • 2 tbsp water for whisking with eggs

Instructions

  • In a large bowl or resealable plastic bag, combine the chicken, dill pickle juice, brown sugar, and 2 teaspoons kosher salt. Refrigerate and marinate for 1 to 24 hours.
  • When ready to cook, preheat the oven to 425°F (220°C). Spread the panko crumbs in an even layer on a baking sheet and toast in the oven 5–7 minutes until golden, watching carefully so they do not burn. Transfer toasted panko to a shallow bowl and line the baking sheet with parchment paper.
  • In a shallow bowl, mix the flour, 1 teaspoon salt, garlic powder, and chili powder.
  • In a second shallow bowl, whisk the eggs with 2 tablespoons water until combined.
  • Remove a piece of chicken from the marinade, letting excess drip off. Dredge the chicken in the seasoned flour, then dip into the egg mixture, and finally press into the toasted panko to coat thoroughly. Place coated tenders on the prepared baking sheet.
  • Bake the chicken at 425°F for 18–25 minutes, until the coating is golden and the internal temperature reaches 165°F (74°C).
  • Serve the hot chicken immediately with extra pickles and optional sauce.

Equipment

  • large bowl or resealable plastic bag
  • Measuring Cups and Spoons
  • Baking Sheet
  • Parchment Paper
  • shallow bowls (3)
  • Whisk or fork
  • Meat Thermometer

Notes

  • We love serving this with a knock-off Raising Cane's sauce: 3/4 cup mayo, 1/4 cup ketchup, 1 tsp garlic powder, 1 tsp Worcestershire, 1/2 tsp black pepper.