Cooking these chicken tenders in the air fryer makes them super crispy, but you can also bake them in the oven. I brined them in pickle juice which made them crazy flavorful!
- 12 Chicken Tenders (1 1/4 pounds total)
- 1 1/4 cups dill pickle juice, plus more if needed
- 1 large egg
- 1 large egg white
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 1/2 cup seasoned bread crumbs, regular or gluten-free
- 1/2 cup seasoned panko bread crumbs, regular or gluten-free
- Olive oil spray
- Place the chicken in a shallow bowl and cover with the pickle juice (enough to cover completely). Cover and marinate for 8 hours in the refrigerator.
- Drain the chicken and pat completely dry with paper towels (discard the marinade).
- In a medium bowl, beat together the whole egg, egg white, salt, and pepper to taste. In a shallow bow, combine the bread crumbs.
- Working with one piece at a time, dip the chicken in the egg mixture, then into the bread crumbs, gently pressing to adhere. Shake off any excess bread crumbs, and place on a work surface. Generously spray both sides of of the sides of the chicken with oil.
- Preheat the air fryer to 400°F.
- Working in batches, arrange a single layer of the chicken in the air fryer basket. Cook for 10-12 minutes, flipping halfway, until cooked through, crispy, and golden. (For a toaster oven-style air fryer, the temperature remains the same; cook for about 10 minutes.) Serve immediately.
To bake these in the oven, preheat the oven to 400°F. Place chicken tenders on a parchment lined baking sheet and bake for 20 minutes or until the internal temperature is165°F, flipping once through baking.
- Serving Size: 3 tenders
- Calories: 257
- Sugar: 1 g
- Sodium: 742 mg
- Fat: 5.5 g
- Saturated Fat: 1.5 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 137 mg
Keywords: cookies and cups, air fryer, chicken recipe, air fryer chicken, chicken tenders, pickle juice