Keyword air fryer chicken tenders, pickle brined chicken
12chicken tenders(1.25 pounds total)
1¼cupsdill pickle juice,plus more- if needed
freshly ground black pepper
1/2cupseasoned bread crumbs(regular or gluten-free)
1/2cupseasoned panko bread crumbs(regular or gluten-free)
olive oil spray
BRINE THE CHICKEN:
Place the chicken in a shallow bowl and cover with the pickle juice (enough to cover completely). Cover and marinate for 8 hours in the refrigerator.
Drain the chicken and pat completely dry with paper towels (discard the marinade).
COAT THE CHICKEN:
In a medium bowl, beat together the whole egg, egg white, salt and pepper to taste. In a shallow bowl, combine both kinds of 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 bread crumbs and place on a work surface. Generously spray both sides of the chicken with the olive oil spray.
Preheat your air fryer to 400 degrees F.
Working in batches, arrange a single layer of the chicken in the air fryer basket. Cook for 10 to 12 minutes, flipping halfway, until cooked through, crispy and golden. (For a toaster oven style air fryer, the temperature remains the same; cook for about 10 minutes). Serve immediately.
ALTERNATELY, IF YOU ARE COOKING THIS IN THE OVEN: Bake at 425 degrees F. in the lower third of the oven for 8 to 10 minutes, flip then 6 minutes more.