# What You'll Need:
→ Chicken & Marinade
01 - 1 1/2 lb chicken tenders (or boneless skinless chicken breasts, cut into strips)
02 - 1 cup dill pickle brine (from jar)
03 - 1 teaspoon hot sauce (optional)
→ Breading
04 - 1 1/2 cups all-purpose flour
05 - 1/2 cup cornstarch
06 - 1 1/2 teaspoons smoked or sweet paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon ground black pepper
11 - 1/2 teaspoon cayenne pepper (optional)
→ To Fry
12 - 2 large eggs
13 - 2 tablespoons buttermilk (or non-dairy milk for dairy-free option)
14 - Vegetable oil for frying (enough for a 2-inch depth in the pan)
# How To Make It:
01 - Place chicken in a bowl, pour in the dill pickle brine and add hot sauce if using; cover and refrigerate at least 1 hour and up to 4 hours to tenderize and flavor.
02 - Remove chicken from the brine, transfer to a paper-towel-lined plate and pat thoroughly dry to ensure the coating adheres.
03 - In a shallow dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, black pepper and cayenne if using until evenly blended.
04 - In a separate bowl whisk the eggs with the buttermilk until smooth and slightly frothy.
05 - Dredge each tender in the flour mixture, dip into the egg wash, then return to the flour mixture pressing firmly to build a thick, even coating.
06 - Pour oil into a large skillet or Dutch oven to a 2-inch depth and heat over medium-high until it reaches 350°F (175°C) or a steady sizzle when a pinch of flour is dropped in.
07 - Fry tenders in batches without crowding, about 3 to 4 minutes per side, turning once until deeply golden and the internal temperature registers 165°F (74°C).
08 - Transfer cooked tenders to a wire rack set over a sheet pan or to a paper towel–lined plate and let rest briefly to maintain crispness.
09 - Serve hot with preferred dipping sauces such as ranch, honey mustard or spicy mayo.
