# What You'll Need:
→ Chicken & Marinade
01 - 1 ½ lbs (680 g) chicken tenders or boneless skinless chicken breasts, cut into strips
02 - 1 cup (240 ml) dill pickle brine from a jar of pickles
03 - 1 teaspoon hot sauce optional
→ Breading
04 - 1 ½ cups (180 g) all-purpose flour
05 - ½ cup (65 g) cornstarch
06 - 1 ½ teaspoons paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon kosher salt
10 - ½ teaspoon black pepper
11 - ½ teaspoon cayenne pepper optional
→ To Fry
12 - 2 large eggs
13 - 2 tablespoons buttermilk or non-dairy milk for DF option
14 - Vegetable oil for frying
# How-To Steps:
01 - In a bowl, combine chicken tenders, pickle brine, and hot sauce if using. Cover and refrigerate for at least 1 hour up to 4 hours.
02 - Remove chicken from brine and pat dry with paper towels.
03 - In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne if using.
04 - In a separate bowl, whisk eggs and buttermilk together.
05 - Dredge each chicken tender in the flour mixture, then dip into the egg mixture, then back into the flour mixture pressing firmly for a thick, crispy coating.
06 - Heat 2 inches 5 cm of vegetable oil in a large skillet or Dutch oven to 350°F 175°C.
07 - Fry the tenders in batches 3–4 minutes per side until golden brown and cooked through. Drain on a wire rack or paper towel–lined plate.
08 - Serve hot, with your favorite dipping sauce.
