Categories: Sandwiches

Ingredients

• 1 cup dill pickle juice
• 8 chicken tenderloins
• Vegetable oil, for frying
• 1 cup flour
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 3/4 tsp onion powder
• 1 cup whole buttermilk
• Dill pickle slices, buttermilk biscuits, honey mustard, to serve

Directions

1. In a Ziploc bag, combine pickle juice and chicken. Seal bag; refrigerate for at least 6 hours or up to 8.

2. In a small Dutch oven, pour oil to halfway full, and heat oven medium heat until a deep-fry thermometer reaches 350.

3. In a shallow dish, stir together flour, salt, pepper and onion powder. In a medium bowl, place buttermilk. Remove chicken from marinade; discard marinade. Working in batches, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk; dredge in flour mixture again, pressing gently to adhere coating. Place chicken on a wire rack.

4. Fry chicken in batches until a thermometer reaches 165, about 8 minutes, turning occasionally. Let drain on paper towels. Sprinkle with additional salt and pepper. Serve with pickles, biscuits, and honey mustard, if desired.

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