May 29, 2020 0 Comments Dinner

Pickle Brined Crispy Chicken Tenders With Dilly Maple Mustard

These Pickle Brined Crispy Chicken Tenders are a pickle lover’s delight! Brined in pickle juice, double battered, and then fried to perfection for the perfect crunch. Serve with a side of dilly maple mustard, coleslaw, and my favourite summer treat – corn on the cob.

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It’s been a while since my last post. A whole whirlwind of bad things happened in the past few weeks and sadly Soul Dam Good had to take a bit of a back seat until the storm blew over. I however have still been cooking up a storm and have some tasty new recipes in the vault that I’m excited to share with you.

Summer is finally here, which means it’s time for some of my favourite summer dishes. Southern style fried food is near the top of my list for favourite comfort foods and there’s really nothing much better than home fried chicken fresh out of the pan.

These chicken tenders are 100% white meat cut from boneless, skinless chicken breasts. To get that perfect crisp, they are first dipped in a home made pickle buttermilk, dredged in flour, then dipped in egg, then dredged in the flour again. This gives the chicken a nice thick batter resulting in a satisfying crunch.

The home made pickle buttermilk was a bit of a science experiment. I wanted these puppies to be as pickly as possible. When you don’t have buttermilk on hand, you can very easily make it by mixing a tablespoon of vinegar with one cup of milk. The base of pickle juice is basically vinegar, so I decided to swap the one tablespoon of vinegar with one quarter cup of pickle juice. This worked perfectly!

Another secret ingredient to make these chicken tenders extra pickly is dill pickle seasoning. You can usually find this in the popcorn section of the snack aisle at the grocery store. It’s meant to flavour your popcorn, but today we will be using it for chicken. I’m a rule breaker.

The finishing touch to these tasty morsels is the Dilly Maple Mustard which is made using just 4 simple ingredients: Maple Syrup, Dijon Mustard, Mayonnaise and dried dill.

Here’s how to make Pickle Brined Crispy Chicken Tenders with Dilly Maple Mustard:

Before you do anything else, you need to brine the chicken in the pickle juice. Cut the chicken breasts lengthwise into 4 strips per breast. Put the chicken breasts in a dish and pour enough pickle juice over top to completely cover the chicken breasts. Cover and set in the fridge to brine for 4-5 hours, or even overnight.

When you’re ready to make the chicken, add approximately 1″ of vegetable oil to a deep frying pan. Preheat the oven to 450°F.

Arrange 3 medium bowls side by side. In the first bowl add the eggs, in the second bowl combine the flour, salt, pepper, garlic powder, and dill pickle seasoning. In the third bowl combine the milk and pickle juice.

Remove the chicken strips from the fridge and pat each piece dry with a paper towel.

Dip a strip of chicken in the milk/pickle mixture, then dredge with flour, dip in the egg, and then coat with flour again. Add to the hot oil and fry for two minutes on each side. Repeat with each chicken strip.

Once each piece has been fried for 2 minutes on each side, transfer the chicken strips to a greased baking sheet. Place in the oven and bake for 15-20 minutes until the chicken is fully cooked.

While the chicken is baking, in a small bowl, combine the dijon mustard, maple syrup, mayonnaise, and dill.

Once the chicken is cooked through, serve with the Dilly Maple Mustard dip. Add coleslaw and corn on the cob for a perfect southern style meal. Enjoy!

Pickle Brined Crispy Chicken Tenders

Pickle Brined Crispy Chicken Tenders With Dilly Maple Mustard

These Pickle Brined Crispy Chicken Tenders are a pickle lover's delight! Brined in pickle juice, double battered, and then fried to perfection for the perfect crunch. Serve with a side of dilly maple mustard, coleslaw, and my favourite summer treat – corn on the cob.
Prep Time 5 hrs 10 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 452 kcal

Ingredients
  

  • 4 chicken breasts
  • 2+ cups pickle juice
  • 2 large eggs
  • 1 cup flour
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp dill pickle popcorn seasoning
  • 1 cup milk
  • 1/4 cup pickle juice

Dilly Maple Mustard

  • 1/4 cup dijon mustard
  • 3 tbsp real maple syrup
  • 1/4 cup mayonnaise
  • 1 tsp dried dill (or 1 tbsp fresh dill)

Instructions
 

  • Before you do anything else, you need to brine the chicken in the pickle juice. Cut the chicken breasts lengthwise into 4 strips per breast. Put the chicken breasts in a dish and pour enough pickle juice over top to completely cover the chicken breasts. Cover and set in the fridge to brine for 4-5 hours, or even overnight.
  • When you're ready to make the chicken, add approximately 1" of vegetable oil to a deep frying pan. Preheat the oven to 450°F.
  • Arrange 3 medium bowls side by side. In the first bowl add the eggs, in the second bowl combine the flour, salt, pepper, garlic powder, and dill pickle seasoning. In the third bowl combine the milk and pickle juice.
  • Remove the chicken strips from the fridge and pat each piece dry with a paper towel.
  • Dip a strip of chicken in the milk/pickle mixture, then dredge with flour, dip in the egg, and then coat with flour again. Add to the hot oil and fry for two minutes on each side. Repeat with each chicken strip.
  • Once each piece has been fried for 2 minutes on each side, transfer the chicken strips to a greased baking sheet. Place in the oven and bake for 15-20 minutes until the chicken is fully cooked.
  • While the chicken is baking, in a small bowl, combine the dijon mustard, maple syrup, mayonnaise, and dill.
  • Once the chicken is cooked through, serve with the Dilly Maple Mustard dip. Add coleslaw and corn on the cob for a perfect southern style meal. Enjoy!
Keyword chicken, Chicken Tenders, Dill, Dilly Maple Mustard, Pickle, Pickle Brined Chicken Tenders