Don't toss out your leftover pickle juice! It doubles as a flavorful marinade for pickle brine chicken tenders. It creates a moist and juicy chicken tender with a hint of pickle flavor.
Equipment
large skillet
Ingredients
1poundchicken tendersNote 1
1-2cupsleftover dill pickle juice
1teaspooncoarse kosher salt
2tablespoonsolive oil
Instructions
In a medium bowl, place chicken tenders and add pickle juice. (It’s best if the chicken is fully submerged.)
Cover and let the chicken marinade for at least 4 hours or up to 24 hours.
When ready to cook, drain the chicken and pat dry with paper towel. Discard the brine.
Sprinkle salt all over the chicken.
Heat a large skillet over medium-high heat and add oil.
Once the oil is shimmering, add chicken tenders and cook for 3-4 minutes per side, or until internal temperature reaches 165°F. Alternatively, you can grill the chicken tenders for 5-7 minutes per side on a preheated grill.
Serve over salad, roast vegetables, pasta, or rice.
Notes
Note 1: Boneless, skinless chicken breasts, and thighs work great too!Storing Tips: - Store leftover chicken tenders in the refrigerator in an airtight container for up to 4 days. - Reheat in the oven, on the stovetop, or in the microwave. It's best to use the oven or stovetop since the microwave can make it dry and chewy. Preheat the oven to 400 degrees and bake until hot throughout.