Crunchy, panko breading, juicy chicken inside, and subtle awesome briny pickle flavor. These pickle marinated chicken tenders are going to become a family favorite in no time.
¹The amount of oil you need will vary depending on the pot you choose to use. My favorite for frying is my cast iron, enamel coated 5-quart dutch oven. It’s thick, retains the heat well and has deep sides so I don’t have to worry about the oil jumping out of the pan and burning anyone. You’ll want the oil to be about 2 inches deep, so I buy a 48 fl oz container of vegetable oil with the plan to have some left over.
Note: Pickle Marinated Chicken Tenders can be stored in the fridge and reheated in the oven as well. Store in an air tight container with a paper towel to absorb moisture for up to 3 days.