Spicy dill pickle juice brings flavor and tenderness to crowd-favorite chicken tenders.
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Ingredients
1/2cupspicy dill pickle juice(from 1 [24-oz.]
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
Remove chicken tenders from marinade (do not discard marinade).
Add oil to a large cast-iron skillet or Dutch oven, filling to a depth of 1 1/2 inches.
Heat over medium-high until oil reaches 350F, about 10 minutes.
Working with 2 or 3 chicken tenders at a time, dredge in flour mixture, patting to coat.
Shake off excess flour mixture, and transfer to a plate.
Repeat with remaining chicken tenders and flour mixture.
Transfer to a paper towel-lined plate to absorb excess oil.
(Allow oil to return to 350F between batches.)
Combine pickle chips and remaining 1/2 cup buttermilk in a small bowl.
Use a slotted spoon to transfer pickle chips to remaining flour mixture; toss to coat.
Add pickles to hot oil; fry until golden brown, about 2 minutes.
Transfer to a paper towel-lined plate to absorb excess oil.
(Discard any remaining oil.)
Transfer fried chicken tenders and fried pickle chips to a platter.
Sprinkle with black pepper, and drizzle with honey.
Serve with additional pickle chips, if desired.
