1½ lb chicken tenders
1 cup dill pickle juice
1 egg
¼ cup Milk
1 cup all-purpose flour
1 tbsp confectioners’ Sugar
1 tsp paprika
½ tsp salt
¼ tsp ground black pepper
¼ tsp dried basil
½ tsp garlic powder
½ tsp onion powder
½ tsp celery powder
vegetable oil, roughly 5-8 cups
Combine your chicken tenders and pickle juice in either a large resealable bag or mixing bowl.
Let it marinate for a minimum of 2 hours to overnight before cooking.
After marinating the meat, discard the juice and pat the chicken dry with a paper towel.
Whisk the milk and egg together in a small bowl.
Combine the flour, sugar, paprika, salt, pepper, basil, garlic powder, onion powder, and celery powder in a separate bowl.
Pour the oil about ¼-inch deep in a large Dutch oven or deep skillet over medium heat.
Once your oil has reached 350 to 375 degrees F, you are ready to fry.
Dredge your chicken first in the egg and milk mixture, then into the flour and spice mixture.
Carefully set your chicken tenders into the hot oil in batches. Deep fry for about 4 to 5 minutes on each side or until golden brown and cooked through.
Drain your chicken tenders using paper towels once cooked. Serve it with a side of french fries and your delicious meal is set.
Sugar: 3g
:
Calcium: 45mg
Calories: 361kcal
Carbohydrates: 32g
Cholesterol: 151mg
Fat: 6g
Fiber: 1g
Iron: 2mg
Monounsaturated Fat: 2g
Polyunsaturated Fat: 1g
Potassium: 715mg
Protein: 41g
Saturated Fat: 2g
Sodium: 1399mg
Trans Fat: 1g
Vitamin A: 175IU
Vitamin C: 4mg
