In a Pickle Chicken Tenders

Name: In a Pickle Chicken Tenders
Ingredients: 1 container Kosher Dill Pickle Spears with fresh dill and spices (you only need the juice but you can have the pickles on the side!); 1 lb raw fresh breast chicken tenders; 1 large egg; 3/4 cup Japanese style panko breadcrumbs; 1 tbsp Seasoning in a Pickle seasoning blend; Fresh dill, for garnish; Optional dip: Vegan Creamy Dill Dressing, ketchup

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Ingredients

1 container Kosher Dill Pickle Spears with fresh dill and spices (you only need the juice but you can have the pickles on the side!)
1 lb raw fresh breast chicken tenders
1 large egg
3/4 cup Japanese style panko breadcrumbs
1 tbsp Seasoning in a Pickle seasoning blend
Fresh dill, for garnish
Optional dip: Vegan Creamy Dill Dressing, ketchup

Directions

Preheat oven to 400ºF
Line a baking sheet with parchment paper
Strain pickle juice into a large ziplock (or container). Add chicken tenders making sure all of the pieces get submerged in the juice. Seal and refrigerate for 1-2 hours
Meanwhile, combine breadcrumbs with seasoning mix in a bowl
Transfer brined chicken to a plate lined with paper towel and gently pat dry
Add egg to a large bowl, and whisk until beaten. Add chicken to the egg, and toss to coat. Shake each piece to remove excess egg before dunking in the seasoned breadcrumbs and placing on your baking sheet (covering with any remaining crumbs)
Lightly spray with olive oil
Bake for 12-14 minutes, flipping halfway through, until chicken is cooked and light golden brown
Serve topped with extra dill, and with dill dressing (or ketchup) for dipping

Air Fryer Instructions:

Air-fry at 390 degrees until crispy, about 10 minutes

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Resting on a hot pan’s rim: Direct, sustained heat can scorch or warp the handle.

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