In a plastic zip bag or a flat airtight container, add raw chicken breast tenders. Cover with pickle juice. Marinated overnight and up to 24 hours.
Drain well and set up your dredging station.
Add flour, eggs and panko to separate bowls. Mix the salt and pepper into the bowl with panko crumbs.
Coat each chicken tender in the flour, then the well beaten eggs, lightly shaking off the excess after each. Then coat with the panko crumbs, lightly pressing on each side to ensure the chicken tender is well coated. Set off to the side on a paper towel lined plate while you prepare the remaining chicken.
Pour the oil into a deep sided pot or dutch oven, heat to 365°F to 375°F. Using a clip on thermometer is the best way to measure your oil temperature throughout the cooking process.
Once the oil is hot, carefully place the first round of chicken in the oil one chicken strip at a time. Use tongs if you are new to frying. Do not drop the chicken in because you might splash and burn yourself. Work in batches and do not overcrowd the fryer. For a 5 quart dutch oven, about 4 to 6 chicken tenders per batch.
Cook for 5 to 8 minutes until golden brown and cooked through, flipping half way during the frying. Let the excess oil drain from each chicken tender before transferring to a paper towel lined or sheet pan.
Enjoy with your favorite dipping sauce or as is!
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.