Pickle-Brined Chicken Tenders with Ranch Dust
Juicy, tangy, and ultra-crispy chicken tenders soaked in dill pickle brine and coated in a homemade ranch seasoning blend. These are next-level tenders you’ll crave every time!
Equipment
- Large Bowl or Zip-Top Bag
- Skillet or Deep Fryer
- Tongs
- Paper Towels
- Mixing bowls
- Thermometer
Ingredients
For the Pickle Brine
- 1 cup dill pickle juice
- 2 cloves garlic smashed
- 1 teaspoon black peppercorns
- 1 tablespoon honey
For the Chicken
- 1 lb chicken tenders
- 1/2 cup all-purpose flour
- 2 eggs beaten
- 1 1/2 cups panko breadcrumbs
- vegetable oil for frying
For the Ranch Dust
- 2 tablespoons buttermilk powder
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine pickle juice, smashed garlic, peppercorns, and honey in a bowl or bag. Stir until honey dissolves.
- Add chicken tenders to the brine, making sure they’re submerged. Seal and refrigerate for at least 2 hours or overnight.
- Mix all ranch dust ingredients in a bowl. Store in an airtight container if making ahead.
- Set up a breading station: one bowl with seasoned flour, one with beaten eggs, and one with panko mixed with 2 tablespoons of ranch dust.
- Remove chicken from brine and pat dry. Dredge in flour, then egg, then press into panko mixture to coat well.
- Heat oil to 350°F in a skillet. Fry tenders 3–4 minutes per side until golden and internal temp is 165°F.
- Transfer to paper towel-lined plate. Sprinkle hot tenders with additional ranch dust and serve immediately.
Notes
For baked version, place breaded tenders on a rack over a sheet pan, spray with oil, and bake at 425°F for 15–18 minutes. Add ranch dust to flour for extra flavor.