Put chicken tenderloins in a gallon freezer bag. Add the pickle juice. Marinate 8 hours, or overnight.
When ready to cook, preheat oven to 425F degrees and lightly grease a baking sheet with nonstick cooking spray. Alternatively, preheat air fryer to 400F degrees.
Drain the chicken and pat dry.
Add egg and water to a medium bowl and whisk to combine.
Add bread crumbs, crushed cereal (I used purple cornflakes) and seasoning to a second bowl.
Dip the tenderloins in the egg wash and shake off any excess.
Then add the chicken to the crumb mixture and pat to coat.
Oven Baking Insctuctions:
Place coated chicken tenders on prepared baking sheet and spray with cooking spray
Bake for 8 minutes.
Remove the pan and turn the chicken tenders. Continue baking for 7-10 minutes, or until golden brown.
Air Fryer Instructions:
Add coated tenderloins to preheated air fryer and cook for 5-6 minutes.
Turn the chicken and cook for another 5-6 minutes, or until done.
Use gluten-free breadcrumbs, if desired.Substitute nut flour in place of breadcrumbs to keep recipe gluten-free.Add a couple dashes of hot sauce to the beaten egg if you like it spicy.Buy fresh chicken in bulk, then freeze portions in the pickle juice. Just thaw and cook.Serving size: 3 chicken tenders4*SmartPoints (Green plan)2*SmartPoints (Blue plan)2*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Pickle Juice Chicken Tenders
Amount Per Serving (3 chicken tenders)
Calories 217Calories from Fat 24
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.