Pickle Brined Chicken Strips

Tender strips of boneless chicken brined in pickle juice, then coated with a light flour and corn starch coating and pan-seared to crispy perfection!

Course Main Course

Cuisine American

Keyword Pickle Brined Chicken Strips

Prep Time 15

Cook Time 12

Brine Time 1

Total Time 1 27

Servings servings

Calories 235kcal

Author Eva Fry

Ingredients

1.5 lbs. boneless skinless chicken breasts or tenders
1/2 cup pickle juice
1/2 cup buttermilk
3/4 cup all-purpose flour
1/4 cup corn starch
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon smoked paprika
salt and pepper to taste
2-3 tablespoons olive oil or vegetable oil

Instructions

If using chicken breasts, cut them into 1.5 inch wide strips
Add the chicken breasts and pickle juice to a resealable plastic bag, or a glass food storage container with a lid. Refrigerate for at least 1 hour or up to 24 hours.
When you are ready to cook the chicken, pour out the pickle juice from the food storage container and add the buttermilk.
Prepare the coating in a medium shallow dish by combining the flour, corn starch, onion powder, garlic powder, smoked paprika, and salt and pepper to taste. Whisk the dry ingredients to combine thoroughly. You won't need much salt as the chicken has pickle brine on it.
Heat a large non-stick skillet over medium-high heat and add 2 tablespoons of oil.
Dredge the chicken in the flour coating on both sides, then place each chicken strip into the hot skillet. Cook the strips for 8-10 minutes, turning frequently until golden brown on both sides.
Serve with your favorite dipping sauce - we love buffalo sauce mixed with mayo.

Nutrition