Save It Juicy chicken tenders marinated in tangy pickle brine and coated in a crispy ranch-seasoned crust, perfect for a flavorful snack or main dish.
These tenders became a family favorite after I tried pickle brine for the first time. The ranch crust adds extra crunch that my kids can't get enough of.
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Ingredients
- Chicken & Marinade: 1.5 lbs (680 g) chicken tenders, 1 cup (240 ml) dill pickle juice, 1 teaspoon garlic powder, 1 teaspoon onion powder
- Coating: 1 cup (120 g) all-purpose flour, 1 cup (60 g) panko breadcrumbs, 2 tablespoons dry ranch seasoning mix, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- For Dipping & Baking: 2 large eggs, 2 tablespoons milk (or dairy-free alternative), cooking spray or 3 tablespoons vegetable oil
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Instructions
- Marinate Chicken:
- Place chicken tenders in a large zip-top bag or bowl. Pour pickle juice over the chicken, making sure all pieces are submerged. Marinate for at least 1 hour in the refrigerator (up to 4 hours for more flavor).
- Prep Baking Sheet:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with cooking spray or oil.
- Prepare Coating:
- In a shallow bowl, whisk together flour, panko, ranch seasoning, smoked paprika, salt, and black pepper.
- Make Egg Wash:
- In another bowl, beat eggs with milk.
- Coat Chicken:
- Remove chicken from the marinade and pat dry with paper towels. Dip each tender first in the flour/panko mixture, then in the egg wash, and again in the flour/panko mixture, pressing to coat well.
- Arrange & Bake:
- Arrange coated chicken tenders on the prepared baking sheet. Lightly spray tops with cooking spray or drizzle with oil for crispiness.
- Bake Chicken:
- Bake for 18–20 minutes, flipping halfway, until golden brown and cooked through (internal temp 165°F/74°C).
- Serve:
- Serve hot with your favorite dipping sauces.
Save It We love making these together on weekends. Everyone grabs a bowl, dips and coats chicken, and takes turns adding their favorite spicy seasoning.
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Required Tools
Mixing bowls, measuring cups and spoons, baking sheet, parchment paper, whisk, tongs
Allergen Information
Contains eggs, wheat (gluten), milk if using dairy; check ranch seasoning for allergens
Nutritional Information (per serving)
Calories: 320, Total Fat: 8 g, Carbohydrates: 23 g, Protein: 36 g
Save It 
These taste best fresh from the oven with your favorite dip. If you have leftovers, reheat in an air fryer so they stay crispy.
Common Questions About Recipes
- → How long should chicken marinate in pickle brine?
For optimal flavor and tenderness, marinate chicken for at least 1 hour and up to 4 hours in the refrigerator.
- → Can gluten-free options be used?
Yes, substitute gluten-free flour and breadcrumbs for a gluten-free version that's just as crispy and tasty.
- → What dipping sauces pair well?
These tenders go well with ranch, honey mustard, or any favorite dipping sauce. Try spicy options for extra kick.
- → Is an air fryer suitable for cooking?
Absolutely! Cook tenders at 400°F (200°C) for 10–12 minutes, turning once for an evenly crisp finish.
- → How do I make these dairy-free?
Use plant-based milk and dairy-free ranch seasoning to keep the dish suitable for dairy-free diets.
- → What ensures maximum crunchiness?
Double-coat tenders with panko or use only panko for the coating; drizzle or spray oil before baking for extra crisp.
