Grammy's Kitchen · Chicken Tenders · Pickle-Brined Baked Chicken Tenders
One of 41 chicken tenders recipes we measured
from www.skinnytaste.com
It ranks #1 of 41 for crust crunch among the chicken tenders recipes we compared. 62 cooks on www.skinnytaste.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.
| this recipe | typical | |
|---|---|---|
| egg | 88% | 4% |
| liquid | 0% | 0% |
| salt | 3% | 0% |
| aromatics | 0% | 0% |
| fat | 0% | 3% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 113 g | 12 (1 & 1/4 lbs) chicken tenders or skinless breasts cut into strips |
| 125 g | 1- 1/4 cup dill pickle juice (enough to cover the chicken) |
| 3 g | 1/2 teaspoon kosher salt and black pepper (to taste) |
| 50 g | 1 large egg (beaten) |
| 50 g | 1 large egg white |
| 54 g | 1/2 cup seasoned breadcrumbs |
| 54 g | 1/2 cup seasoned panko |
| cooking spray |
Method: 7 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I found this recipe in the Skinnytaste Air Fryer cookbook and was really excited to try it since I love dill pickles and many cooks swear by a salt water brine to get flavorful, juicy chicken. I followed it exactly as written for the air fryer. The meat of t” — a cook, 3.0★
“I know that protein does not stick to protein. Eggs and chicken are protein. I've read a lot of the reviews and see where people are saying that the coating falls off. When I make any kind of baked, breaded chicken, I coat it with flour first before dipping in” — a cook, 5.0★