Ingredients
- 1 - 1.5 lbs chicken tenders or breast cut into 3-4 pieces
- 1 c dill pickle juice
- 1 egg
- 1/4 c milk
- 1 c AP flour
- 1/2 c panko breadcrumbs
- 1 tbsp powdered sugar
- 1 tsp paprika
- 1 tsp adobo
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Oil for frying (peanut is best)
Tools
- Large bowl
- 2 shallow dishes for breading
- Frying setup (dutch oven with thermometer, small countertop frier, etc)
- Baking rack
- Baking sheet
Directions
- Marinate the chicken in pickle brine in a bowl in the fridge for 4 hours (ok up to 24).
- Mix all the dry ingredients in a shallow dish, and the milk and egg in another shallow dish. Set the oil on to heat to 375 F.
- Take the chicken out of the brine and pat dry. Dredge each tender in the dry ingredients, then the wet, then the dry again. Set them on a baking rack while the oil heats.
- Fry at 375 for 8 minutes, flipping occasionally.