Ingredients
Scale
- 1 lb Chicken breast tenders
- 1 cup Dill pickle juice (strained from a jar)
- 1/2 cup All-purpose flour
- 2 Large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Black pepper
- Cooking spray (olive oil or avocado oil)
Instructions
- Step 1: Marinating the Chicken: Place the chicken tenders in a large bowl or a zip-top bag. Pour the pickle juice over the chicken, ensuring every piece is submerged. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor and tenderness.
- Step 2: Preparing the Breading Station: Set up three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, whisk the eggs. In the third bowl, combine the Panko breadcrumbs, garlic powder, smoked paprika, and black pepper. Mix the breadcrumb mixture well to distribute the seasonings.
- Step 3: Coating the Tenders: Remove the chicken from the pickle juice and pat them slightly with a paper towel (they should still be damp). Dip each tender into the flour, shaking off the excess. Next, dip it into the egg wash, and finally, press it firmly into the Panko mixture until fully coated.
- Step 4: Air Frying: Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with cooking spray. Place the chicken tenders in a single layer in the basket, making sure they do not touch. Lightly spray the tops of the chicken with cooking spray to help them brown.
- Step 5: Cooking and Flipping: Cook the chicken for 6 minutes. Open the basket and carefully flip each tender. Spray the other side lightly with oil and cook for another 5 to 6 minutes, or until the internal temperature reaches 165°F and the outside is golden and crispy.
- Cook Time: 57 minutes