Ingredients

The following ingredients have 4 Servings
  • 1 -1.5 pounds chicken tenders
  • 1 cup dill pickle juice (the liquid off dill pickles)
  • 1 large egg
  • 1/4 cup milk
  • 1 cup all-purpose flour
  • 1 tablespoon confectioner's sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder*
  • 1/2 teaspoon onion powder*
  • 1/2 teaspoon celery powder*
  • oil for cooking

Instruction

  • Place the chicken tenders in a freezer zip-top bag, add pickle juice and refrigerate at least 4 hours.
  • Remove from back and pat chicken dry with a paper towel.
  • Add egg and milk to a small bowl and beat.
  • Add flour, sugar, paprika, salt, pepper, basil, garlic powder, onion powder and celery powder to another bowl.
  • Add oil to a large skillet or saute pan to 1/4 in deep. Heat to medium.
  • Dredge chicken in egg mixture then in flour mixture.
  • Add chicken to hot oil and cook 4 to 5 minutes per side until golden brown.
  • Drain on paper towels and serve hot.