Pickle Brined Chicken Tenders
1 ¼# chicken tenderloins
1 ½ cups pickle juice (or enough to cover chicken tenderloins)
1 egg white
½ tsp tobacco or hot sauce of choice
½ tsp salt
½ tsp pepper
½ cup seasoned breadcrumbs
½ cup panko breadcrumbs
Place chicken in a shallow bowl and cover with pickle juice (enough to cover completely). Marinate in the refrigerator 8 hours.
After 8 hours, drain and dry the chicken completely on paper towels; discard marinade.
Preheat oven to 425F. Spray a large baking sheet with generously with oil.
Whisk together egg, egg white, and hot sauce in a medium bowl. In a shallow bowl, combine the salt, pepper, seasoned bread crumbs, and panko.
Dip chicken in the egg wash, then into the breadcrumb mixture and shake off excess.
Place the chicken onto the prepared baking sheet and spray the top generously. Bake in the lower third of the oven until the bottom is golden, 8 to 10 minutes. Turn and bake 6 minutes, until golden.
AIR FRYER DIRECTIONS:
Preheat the air fryer to 400F. Spray the chicken on both sides with oil. Cook in batches in a single layer 5 to 6 minutes on each side.
Serving Size: about 2 small chicken tenders
Makes 6 servings (about 2 small chicken tenders, assuming 1/8th pickle juice absorbed)
Modified from SkinnyTaste.com