# 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 Cook:
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.
