Counter 03 · Poultry
Extra Crispy Chicken Tenders with Two Dips
Pickle-brined chicken tenders double-dredged for a shaggy, extra crunchy crust, fried golden and served with a smoky ketchup and a garlicky herb dip.
- Prep
- 25 min
- Cook
- 20 min
- Serves
- 4
- Level
- Easy
The craggy texture on the best fried tenders comes from a double dredge: flour, then an egg and milk wash, then back into the flour, pressing hard so the coating ruffles. Brining the tenders in leftover pickle juice for an hour seasons them and keeps the lean meat juicy. They fry in about 5 minutes, so work in small batches and let the oil recover between rounds. Two quick dips cover every preference at the table.
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