Ingredients
1¼lbschicken tenders,or skinless breasts cut into strips, (12 pieces)
1¼cupdill pickle juice,enough to cover the chicken
½tspkosher salt and black pepper,to taste
1large egg,beaten
1large egg white
½cupseasoned breadcrumbs
½cupseasoned panko
cooking spray
Preparation
Place chicken in a shallow bowl and cover with the pickle juice (enough to cover completely). Marinate in the refrigerator for 8 hours.
After 8 hours, drain and dry the chicken completely on paper towels; discard marinade.
Preheat oven to 425 degrees F. Spray a large baking sheet with generously with oil.
Combine egg, egg white, salt and pepper in a medium bowl. In a shallow bowl, combine the bread crumbs and panko.
Dip chicken in the egg wash, then into the breadcrumb mixture and shake off excess.
Place the chicken onto the prepared baking sheet and spray the top generously. Bake for 8 to 10 minutes in the lower third of the oven until the bottom is golden. Turn and bake for 6 minutes, until golden.
Preheat the air fryer to 400 degrees F. Spray the chicken on both sides with oil.
Cook in batches in a single layer for 5 to 6 minutes on each side.
