Directions: |
Directions:Place chicken in a shallow bowl and cover with the pickle juice. Cover and marinade for 8 hours in the fridge.
Drain chicken and pat completely dry with paper towels. Discard the marinade.
In a medium bowl, beat together the whole egg, egg white, salt and pepper to taste. In a shallow bowl combine the bread crumbs.
Working with one piece at a time, dip the chicken in the egg mixture, then into the bread crumbs, gently pressing to adhere. Shake off any excess and place on a work surface. Generously spray both sides of the chicken with oil.
Oven Instructions
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Place the chicken onto the prepared baking sheet and spray the top generously. Bake in oven until the bottom is golden, 8 to 10 minutes. Turn and bake 6 minutes, until golden.
Air Fryer Instructions
Preheat the air fryer to 400°F. Working in batches, arrange a single layer of chicken in the air fryer basket. Cook for 10-12 minutes, flipping halfway, until cooked through, crispy and golden. Serve immediately with your favorite dipping sauce. |
Personal
Notes: |
Personal
Notes: Storage: Store any leftovers in an airtight container. They will last up to 4 days in the fridge. Reheat in the microwave, in a skillet with a little olive oil, or in an air fryer before serving.
Freezing Instructions: You can also freeze the chicken tenders before or after cooking them. To freeze them prior to cooking, lay them on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. Thaw in the fridge overnight and cook per instructions.
To freeze them after cooking, simply store them in an airtight bag after they’ve cooled. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
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