By Elissa Wa
In a large bowl, combine water, pickle juice, paprika, salt, and black pepper. Whisk the mixture until well combined. Add raw chicken, mix well. Cover and marinate for a few hours.
In a separate large bowl, combine self rising flour, Lawry’s seasoning, garlic powder, onion powder, parsley, garlic and herb seasoning, and black pepper.
Take each marinated chicken tender and dredge it in the flour mixture, ensuring it’s generously coated on both sides. Place on a wire rack to rest.
Heat oil to 370 degrees. Fry the chicken tenders until browned on both sides, approximately 6-8 minutes in total. The internal temperature should be 165 degrees.
Once cooked, remove the tenders from the skillet and place them on paper towels to drain any excess oil.
In a bowl, mix melted butter, grated Parmesan cheese, parsley, and garlic powder. Dredge the tenders in the mixture.
Toast brioche buns in some butter, slather with mayo and a slice of tomato. Add the chicken and extra garlic sauce and top off with the bun.
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By Elissa Wa
This recipe is ready in 150 and features chicken breast, Brioche buns, Mayo and other delicious ingredients. Contains 800 calories total.
In a large bowl, combine water, pickle juice, paprika, salt, and black pepper. Whisk the mixture until well combined. Add raw chicken, mix well. Cover and marinate for a few hours.
In a separate large bowl, combine self rising flour, Lawry’s seasoning, garlic powder, onion powder, parsley, garlic and herb seasoning, and black pepper.
Take each marinated chicken tender and dredge it in the flour mixture, ensuring it’s generously coated on both sides. Place on a wire rack to rest.
Heat oil to 370 degrees. Fry the chicken tenders until browned on both sides, approximately 6-8 minutes in total. The internal temperature should be 165 degrees.
Once cooked, remove the tenders from the skillet and place them on paper towels to drain any excess oil.
In a bowl, mix melted butter, grated Parmesan cheese, parsley, and garlic powder. Dredge the tenders in the mixture.
Toast brioche buns in some butter, slather with mayo and a slice of tomato. Add the chicken and extra garlic sauce and top off with the bun.
Calories per Serving: 800
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