RecipesClassic Chicken Fingers
by Cindy Denning· May 1, 2026
DinnerComfort FoodAmerican
Crispy, juicy fried chicken tenders brined in pickle juice and buttermilk for incredible flavor and tenderness.
4 servings·Prep 20 min·Cook 15 min|Total 35 min
Ingredients
Servings:4
- 48 ozpeanut oil, for frying
- 3eggs, beaten
- 8 ozall-purpose flour
- 1¾ tspkosher salt
- 1 tspblack pepper
- 1½ lbschicken tenders
- 32 ozdill pickle brine
- 1 cupbuttermilk
- ¼ tspcayenne pepper
- ¼ tsppaprika
Instructions
- 1.Brine chicken tenders in the dill pickle juice for at least 30 minutes (or up to overnight) in the refrigerator.
- 2.Remove chicken from brine and soak in buttermilk for 15 minutes.
- 3.In a shallow bowl, whisk together flour, kosher salt, pepper, cayenne, and paprika.
- 4.Dip chicken in beaten eggs, then dredge in the seasoned flour mixture, pressing to coat well.
- 5.Heat peanut oil to 350°F in a large heavy pot or Dutch oven.
- 6.Fry chicken tenders in batches for 5–7 minutes, turning once, until golden brown and cooked through (internal temp 165°F). Drain on a wire rack.
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