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.
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
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.
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.