What do you do when your big jar of pickles is done? Save the pickle juice and use it to marinate chicken tenders for finger-licking’ juicy baked chicken!
1 lb skinless chicken breast, cut into tenders/strips
Pickle juice from 25 oz jar of pickles (should be about 1-2 cups)
1 large egg
Salt and pepper to taste (I used ½ tsp of each)
1/2 cup breadcrumbs
1/4 cup panko
1 tbsp Italian seasoning
Olive oil cooking spray
For best results, marinate chicken tenders in the pickle juice for about 8 hours in the fridge.
After 8 hours, pour out the brine and use paper towels to dry out the chicken tenders completely.
Preheat oven to 425F, and line a large baking sheet with parchment paper.
In one medium bowl, whisk the egg with salt and pepper to taste. In another medium bowl, combine breadcrumbs, panko and Italian seasoning.
Dredge chicken in the egg wash, then into the breadcrumb mixture, and then shake off excess breadcrumbs and place on the prepared baking sheet.
Repeat for the remaining chicken strips, making sure not to overcrowd the baking sheet.
Generally, spray the top of the chicken with cooking spray and bake for 15-18 minutes, turning at the halfway point until chicken is golden. Enjoy immediately with ketchup or other sauce of choice.
Source: feelgoodfoodie .net/pickle-brined-baked-chicken