Ingredients:

  • 1 cup Dill pickle juice
  • 1 tbsp Brown sugar
  • 1/2 tsp Paprika
  • 1/2 tsp Salt
  • 1 lb Chicken tenderloins
  • 1 1/2 cups All-purpose flour
  • 2 tbsp Cornstarch
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • 2 large Eggs
  • 1/4 cup Milk
  • 2 cups Refined peanut oil

Instructions:

  1. Submerge the chicken tenderloins in a mixture of pickle juice, brown sugar, and paprika. Cover and refrigerate for at least 4 hours or overnight.
  2. Prepare three shallow bowls: one with the blended seasoned flour and cornstarch, one with the beaten eggs and milk, and a third with plain seasoned flour.
  3. Pat the brined chicken slightly to remove excess liquid, then dip in flour, then the egg mixture, and finally back into the flour, pressing firmly to adhere the coating.
  4. Heat peanut oil in a cast iron skillet or deep fryer to 350°F (175°C).
  5. Fry the tenders for 3–5 minutes per side until they reach a deep mahogany-gold color and an internal temperature of 165°F (74°C).
  6. Immediately transfer the cooked tenders to a wire cooling rack to maintain crispness.