Pickle-Brined Chicken Tenders
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fried chicken tenders brined in pickle juice and buttermilk for juiciness, then coated and pan-fried until crispy. Savory and tangy with a tender interior, they're great dipped in honey mustard or barbecue sauce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 boneless, skinless chicken breasts
- 1 cup dill pickle juice
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- Vegetable oil
At a glance
PER SERVING · TIME 78M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 10m
- Cook
- 8m
- Sodium
- 592mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 663mg
- Calcium
- 80mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 70M
- SODIUM
- 592MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.