Pickle Juice Marinated Chicken Tenders | Tangy & Easy Recipe!

Ever wondered how to achieve incredibly moist and flavorful chicken that practically melts in your mouth? Are you searching for a go-to chicken tender recipe that punches up the taste without demanding hours in the kitchen? If the answer is a resounding “yes,” then welcome to the delicious world of flavor-packed chicken recipes! If you’re a fan of tangy dishes that pack a punch, you’re in for a treat. This Pickle Juice Marinated Chicken Tenders recipe is not only delicious but also a breeze to make. Whether you’re looking for a quick dinner or a lunch that stands out, this dish is a must-try! The magic of pickle juice lies in its acidity and salt content, which tenderizes the chicken beautifully and infuses it with a unique, zesty flavor that’s subtly different from traditional marinades. Get ready to revolutionize your chicken game!

Ingredients for Tangy Chicken Tenders

The beauty of this recipe is its simplicity, relying on pantry staples with one star ingredient that truly elevates it: pickle juice! Here’s what you’ll need:

• 1.5 lbs Boneless, Skinless Chicken Tenders: Look for tenders that are roughly the same size for even cooking. If you can only find breasts, simply slice them into tender-sized strips. The chicken should feel firm and slightly cool to the touch.
• 1.5 – 2 Cups Pickle Juice: This is the hero ingredient! Use the brine from your favorite dill pickles (crunchy dill, bread and butter, or spicy dill all work, but classic dill offers the most straightforward tang). Ensure it’s not overly sweet; the brine should have a distinct vinegary, salty profile.
• 1 tsp Garlic Powder: Adds a foundational savory note.
• 1 tsp Onion Powder: Complements the garlic and offers another layer of savory depth.
• ½ tsp Black Pepper: Freshly ground is best for a bright, pungent kick.
• Optional: ¼ tsp Smoked Paprika: For a hint of smoky sweetness and a lovely reddish hue.
• For Dredging (Optional, but Recommended for Crispy Tenders):
• 1 cup All-Purpose Flour
• 1 tsp Salt
• ½ tsp Black Pepper
• ½ tsp Paprika (for color)
• For Frying/Cooking: Vegetable oil, canola oil, or avocado oil, enough for your chosen cooking method.

Timing Your Tangy Chicken Tenders

Compared to an average chicken tender recipe that might involve hours of marinating in buttermilk or more complex spice blends, this pickle juice method is remarkably quick. The marinating time is flexible, but even 30 minutes yields fantastic results, making it perfect for weeknight meals.

Step-by-Step Instructions to Pickle Juice Perfection

Step 1: Prepare the Brine

In a medium bowl or a resealable plastic bag, combine your pickle juice, garlic powder, onion powder, black pepper, and smoked paprika (if using). Give it a good whisk or shake the bag to ensure the spices are well distributed throughout the tangy liquid. The aroma should be pungent and inviting!

Step 2: Marinate the Chicken

Add the chicken tenders to the brine. Make sure each tender is fully submerged in the liquid. If using a bowl, cover it tightly with plastic wrap. If using a bag, squeeze out as much air as possible before sealing. Place the chicken in the refrigerator to marinate. For a subtle tang and tenderizing effect, 30 minutes is sufficient. For a deeper, more pronounced flavor, marinate for at least 2 hours, or up to 4 hours. Avoid marinating for too long (over 6-8 hours) as the acidity can start to break down the chicken too much, making it mushy.

Step 3: Prepare for Cooking

Once the marinating time is up, remove the chicken from the refrigerator. If you plan to dredge the tenders for a crispier coating, prepare your dredging station. In a shallow dish, whisk together the flour, salt, pepper, and paprika. Remove chicken tenders from the brine, letting excess liquid drip off. Pat them very lightly with a paper towel – you want them moist enough for the flour to adhere, but not dripping wet. Dredge each tender in the seasoned flour, pressing gently to ensure an even coating. Set the floured tenders aside on a clean plate or wire rack while you prepare your cooking surface.

Step 4: Cook the Chicken

You have several excellent options for cooking:

• Pan-Frying: Heat about ½ inch of oil in a large skillet over medium-high heat until shimmering (around 350°F / 175°C). Carefully add chicken tenders in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry for 3-5 minutes per side, until golden brown and cooked through.
• Baking: Preheat oven to 400°F (200°C). Place floured tenders on a baking sheet lined with parchment paper or lightly oiled. Bake for 18-25 minutes, flipping halfway through, until golden and cooked through. Baking will yield a less crispy but still delicious result.
• Air Frying: Preheat your air fryer to 380°F (190°C). Lightly spray the air fryer basket with oil. Arrange tenders in a single layer and cook for 10-14 minutes, flipping halfway, until golden and cooked through.

The internal temperature of the chicken should reach 165°F (74°C).

Step 5: Rest and Serve

Once cooked, transfer the chicken tenders to a wire rack to rest for a few minutes. This allows the juices to redistribute, ensuring maximum tenderness. Serve hot and enjoy the tangy, savory goodness!

Nutritional Snapshot

While exact nutritional values can vary based on cooking method and portion size, here’s a general estimate for pickle juice marinated chicken tenders (per 3-4 tenders, pan-fried without heavy batter):

• Calories: Approximately 250-350
• Protein: 30-40g
• Fat: 10-20g (will be higher if fried, lower if baked/air-fried)
• Carbohydrates: 5-10g (will be higher if floured/battered)
• Sodium: Moderate (due to pickle brine and seasoning)

Note: These are estimates. For precise tracking, calculate based on your specific ingredients and quantities.

Healthier Alternatives & Flavor Swaps

Want to lighten this up or experiment with flavors? Try these mindful modifications:

• Lighter Dredging: Instead of flour, try a coating of almond flour, coconut flour (use sparingly as it’s absorbent), or even crushed whole-wheat crackers for a healthier crunch. For a gluten-free option, use gluten-free flour blends or rice flour.
• Reduced Sodium: If you’re watching your sodium intake, use a low-sodium pickle juice or dilute regular pickle juice with a little water. You can also adjust the salt in the seasoning mix.
• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the marinade for a spicy kick.
• Herbaceous Twist: Incorporate fresh or dried herbs like dill, parsley, or thyme into the marinade or the dredging mixture.

Serving Suggestions

These tangy chicken tenders are incredibly versatile! Serve them:

• As a main course with a side of roasted vegetables and a fresh salad.
• As an appetizer with your favorite dipping sauces (ranch, honey mustard, BBQ, or even sriracha mayo).
• In sandwiches or wraps for a flavorful lunch.
• As a protein add-on to salads or grain bowls.

Common Mistakes to Avoid

To ensure your tenders turn out perfectly every time, steer clear of these common pitfalls:

• Over-Marinating: As mentioned, too much time in the acidic brine can make the chicken mushy. Stick to the recommended timeframe.
• Overcrowding the Pan/Air Fryer: This leads to steaming rather than searing, resulting in pale, soggy tenders. Cook in batches.
• Not Patting Dry: Excess brine can make it harder for the flour coating to adhere properly, and too much moisture will cause oil to splatter aggressively when frying.
• Not Using a Thermometer: Don’t guess if the chicken is done! A meat thermometer ensures it’s cooked to a safe internal temperature of 165°F (74°C).

Storing Your Delicious Tenders

Cooked chicken tenders can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a preheated oven or a skillet for the best texture, as microwave reheating can sometimes make them a bit soft.

Conclusion: A Tangy Triumph!

Pickle juice marinated chicken tenders are a game-changer for anyone seeking a quick, incredibly flavorful, and tender chicken dish. The simple yet effective brine transforms ordinary chicken into something extraordinary, offering a delightful tangy counterpoint to the savory meat. Whether you’re a seasoned chef or a beginner cook, this recipe is sure to become a staple in your culinary repertoire. So, grab that jar of pickles and get ready to taste the tangy perfection!

Frequently Asked Questions

***Is it safe to marinate chicken in pickle juice?***

Yes, it is perfectly safe! Pickle juice is acidic and salty, which helps to tenderize the chicken and infuse it with flavor. Just be sure to refrigerate the chicken while it marinates and discard any leftover marinade.

***Can I use a different type of pickle juice?***

Absolutely! While classic dill pickle juice is recommended for its straightforward tang, you can experiment with bread and butter pickles (for a sweeter tang), spicy pickles, or even garlic dill pickles for added complexity.

***How long can I marinate the chicken in pickle juice?***

The ideal marinating time is between 30 minutes and 4 hours. Marinating for longer than 6-8 hours can cause the chicken texture to become overly soft or mushy due to the acidity.

***What if I don’t have chicken tenders?***

You can easily use boneless, skinless chicken breasts or thighs. Cut them into uniform tender-sized pieces for even cooking. Adjust cooking time as needed based on the thickness of the pieces.

***Can I make this recipe in advance?***

You can marinate the chicken for up to 4 hours in advance. However, for the best texture, it’s recommended to cook the tenders shortly after marinating and preferably serve them fresh. Cooked tenders can be stored and reheated, but they are best enjoyed shortly after preparation.

Easy Crock Pot Chicken Wings: Juicy, Delicious & Effortless!

Dive into Deliciousness: Your New Favorite Crock Pot Chicken Wings

What You’ll Need for Effortless Crock Pot Chicken Wings

The Stars of the Show: Chicken Wings

Flavor Powerhouses

The Melding Magic Sauce

Optional Garnishes for Extra Flair

Timing is Everything: Prep, Cook, and Total for Wings

Let’s Get Cooking: Crafting Your Perfect Crock Pot Chicken Wings

Step 1: Prep the Wings & Load the Crock Pot

Step 2: Season and Cook to Perfection

Step 3: Sauce and Sear (or Bake for Crispier Skin)

Step 4: Serve and Enjoy the Fruits of Your Labor

Nutritional Breakdown (Approximate)

Healthier Alternatives & Flavor-Preserving Swaps

Serving Suggestions: Beyond the Basic Plate

Common Mistakes to Avoid for Perfect Wings

Storing Your Delicious Creation

Conclusion: Your Sticky, Tender, Perfectly Effortless Wing Journey

FAQs About Crock Pot Chicken Wings

Crock Pot Chicken Wings Recipe – Easy, Juicy & Delicious

• Author: Chef Mia

Print Recipe

Pin Recipe

---

Description

Welcome to another delicious slow-cooker recipe! If you’re a fan of chicken wings, thisCrock Pot Chicken Wingsrecipe is going to be your new go-to favorite. It’s sticky, tender, and perfect for any occasion—whether it’s a game day, a casual dinner, or a party appetizer that everyone will rave about! Get ready to experience juicy wings cooked to perfection with minimal effort.

---

Ingredients

Scale 1x2x3x

• 3lbs chicken wings
• 1 cupBBQ sauce, divided
• 2 tspbrown sugar
• 1 tspsea salt
• 1 tspgarlic powder
• 1 tspsmoked paprika
• ½ tspchili powder
• 1 tsponion powder
• ⅛ tspground oregano

---

Instructions

1. In a small bowl, mix together all the rub ingredients. Make sure to break up any clumps in the brown sugar to ensure an even coating on the chicken wings.
2. Pat the chicken wings dry with a paper towel to remove excess moisture. This step is essential for the rub to adhere well. Season the raw chicken wings with the rub on both sides, massaging it into the skin for maximum flavor.
3. Spray the bottom and sides of a crock pot with nonstick cooking spray. Place the seasoned chicken wings in the bottom. Pour ½ cup of BBQ sauce over the wings and toss to ensure they are fully coated. Cover the crock pot and cook onlow for 3-4 hoursorhigh for 1-2 hours, until they reach an internal temperature of 165°F.
4. Once the wings are fully cooked, preheat your oven to the broil setting. Place the wings on a wire rack set over a lined baking sheet. Brush with the remaining ½ cup of BBQ sauce. Broil on high for 2-3 minutes until the sauce caramelizes, flipping halfway if desired.

---

Notes

Use Fresh Ingredients:Fresh garlic and onion can elevate the flavors in the rub if you prefer more intense aromas.
Get Creative with Sauces:Swap the BBQ sauce for buffalo sauce, honey mustard, or even teriyaki for a twist on the classic wings.
Marinate Overnight:If you have time, let the wings marinate overnight with the rub for an even deeper flavor.

Steak Fajita Bowls with Pico de Gallo

Craving a Flavor-Explosion? Discover Steak Fajita Bowls!

Are you tired of the same old weeknight dinners? Do you find yourself scrolling endlessly for a meal that’s both satisfying and packed with vibrant flavors? If you’re nodding along, then you’re in the right place! Steak Fajita Bowls with Pico de Gallo are here to revolutionize your mealtime. This dish isn’t just food; it’s an experience. Imagine tender, seasoned steak seared to juicy perfection, vibrant, zesty pico de gallo bursting with freshness, all layered over your favorite base. It’s a culinary adventure that’s surprisingly easy to whip up, promising to delight your taste buds and leave you feeling completely content. Let’s dive into how you can create this amazing meal!

The Symphony of Flavors: Ingredients You’ll Need

The beauty of these Steak Fajita Bowls lies in the interplay of fresh, bold ingredients. We’ve carefully selected each component to create a harmonious and incredibly satisfying dish. Don’t worry if you can’t find a specific item; we’ll offer some fantastic substitutions to keep the flavor profile on point!

For the Steak Marinade and Fajitas:

• 1.5 lbs Flank Steak or Skirt Steak: Choose a well-marbled cut for maximum tenderness and flavor. Skirt steak offers a more robust beefy taste, while flank is a bit leaner.
• 2 tbsp Olive Oil: A good quality extra virgin olive oil will add subtle fruity notes. Avocado oil is a great high-heat alternative.
• 1 tbsp Chili Powder: For a smoky, earthy depth.
• 1 tsp Cumin: The quintessential warm spice that pairs perfectly with Mexican flavors.
• 1 tsp Smoked Paprika: Adds a delightful smoky sweetness and deep red hue.
• 1/2 tsp Garlic Powder: Easier to distribute evenly than fresh garlic here.
• 1/2 tsp Onion Powder: Complements the fresh onion in the pico.
• 1/4 tsp Cayenne Pepper (optional): For a touch of heat that awakens the palate. Adjust to your spice preference!
• 1/2 tsp Salt: Essential for bringing out all the flavors.
• 1/4 tsp Black Pepper: Freshly ground always tastes best.
• 1 large Onion (sliced): Use yellow or red onion for a sweet, pungent bite.
• 2 Bell Peppers (sliced): A mix of red, yellow, and green peppers offers a vibrant visual and a spectrum of sweetness.

For the Zesty Pico de Gallo:

• 3 Roma Tomatoes (diced): Ripe but firm tomatoes are key.
• 1/2 small Red Onion (finely diced): Its sharp bite is perfect here. If you find raw red onion too strong, you can soak it in ice water for 10 minutes before dicing.
• 1 Jalapeño Pepper (minced, seeds removed for less heat): Provides a fresh, clean heat. Serrano peppers can be substituted for more spice.
• 1/4 cup Fresh Cilantro (chopped): The aromatic herb that screams fresh Mexican flavor. If you dislike cilantro, parsley can be used, though the flavor profile will differ.
• 1 Lime, juiced: Fresh lime juice is non-negotiable for that essential tanginess.
• Salt to taste: Brightens all the fresh flavors.

For Serving:

• Cooked Rice, Quinoa, or Cauliflower Rice: Your chosen base creates texture and substance.
• Optional Toppings: Avocado slices, sour cream or plain Greek yogurt, shredded cheese, black beans, corn salsa.

Your Fajita Fiesta Timeline

Let’s break down the time commitment for these delicious Steak Fajita Bowls. While the prep work is minimal, the cooking process is quick and efficient.

Compared to average weeknight meals that can often stretch over an hour, these fajita bowls are a speedy solution for busy evenings. The marinating time for the steak is flexible; you can marinate it for as little as 30 minutes or up to 4 hours for a deeper flavor infusion.

Crafting Your Steak Fajita Bowl: A Step-by-Step Guide

Step 1: Prep the Steak

Begin by preparing your steak. If your flank or skirt steak is a large piece, you might want to slice it in half to make it easier to manage in the pan. In a medium bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Add the steak to the bowl and toss to ensure it’s evenly coated with the spice mixture. Let it marinate at room temperature for at least 15-20 minutes while you prepare the other components, or cover and refrigerate for up to 4 hours for an even more intense flavor.

Step 2: Make the Pico de Gallo

In a separate bowl, combine the diced Roma tomatoes, finely diced red onion, minced jalapeño (with or without seeds, depending on your heat preference), and chopped fresh cilantro. Squeeze the juice of one fresh lime over the mixture. Season generously with salt. Stir gently to combine all the ingredients. Taste and adjust seasoning if needed – you might want a little more lime or salt. Set aside to allow the flavors to meld while you proceed with cooking the steak and vegetables.

Step 3: Cook the Steak

Heat a large skillet or cast-iron pan over medium-high heat. Add a thin layer of high-heat oil if your pan isn’t well-seasoned. Once the pan is smoking hot, carefully add the marinated steak. Sear for about 3-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Avoid overcrowding the pan; cook the steak in batches if necessary. Once cooked, remove the steak from the pan and let it rest on a cutting board for at least 5-10 minutes. This resting period is crucial for juicy, tender steak.

Step 4: Prep the Veggies

While the steak is resting, add the sliced onions and bell peppers to the same skillet you used for the steak (no need to clean it – those fond bits add flavor!). Add another tablespoon of olive oil if the pan looks dry. Sauté the vegetables over medium-high heat, stirring occasionally, for about 5-7 minutes, or until they are tender-crisp and slightly caramelized. You want them cooked through but still with a bit of bite.

Step 5: Assemble the Bowls

Now for the best part – assembly! Slice the rested steak against the grain into thin strips. Start by spooning your chosen base (rice, quinoa, or cauliflower rice) into individual bowls. Top generously with the cooked fajita vegetables. Arrange the sliced steak over the vegetables. Finally, spoon a good dollop of your fresh pico de gallo on top. Add any of your desired optional toppings like avocado, a swirl of sour cream or Greek yogurt, shredded cheese, black beans, or corn salsa. Serve immediately and enjoy the explosion of flavors!

Nutritional Highlights (Estimates Per Serving, without optional toppings)

While exact nutritional values can vary based on ingredients and portion sizes, here’s a general idea of what a Steak Fajita Bowl offers:

• Calories: 450-600 kcal (depending on the base and steak cut)
• Protein: 30-40g (primarily from the steak)
• Fat: 20-30g (healthy fats from olive oil, steak)
• Carbohydrates: 25-40g (depending on your base – rice will be higher than cauliflower rice)
• Fiber: 5-10g (from vegetables, optional quinoa)

This meal is a great source of lean protein, essential vitamins like Vitamin C from the peppers, and healthy fats. It’s a well-rounded nutritional powerhouse!

Healthier Swaps without Sacrificing Flavor

Looking to lighten things up or cater to specific dietary needs? These bowls are incredibly adaptable:

• Lighter Protein: Swap flank steak for lean chicken breast, turkey, or even firm tofu for a vegetarian option. Seasoning remains the same!
• Low-Carb Base: Replace rice or quinoa with cauliflower rice or shredded lettuce for a significantly lower carbohydrate count.
• Creamy Base (Healthier): Instead of sour cream, use plain Greek yogurt. It offers a similar tang and creaminess with more protein and fewer calories. Avocado is also a fantastic, healthy fat option.
• Reduced Sodium: Be mindful of salt in marinades and toppings, especially if using pre-made spice blends.

Elevate Your Bowl: Serving Suggestions

The beauty of these fajita bowls is their customizability. Here are some ideas to take them to the next level:

• Salsa Bar: Offer a variety of salsas – mild, medium, hot, corn salsa, or a mango salsa for a sweet contrast.
• Guacamole: Chunky homemade guacamole is always a crowd-pleaser.
• Pickled Elements: Pickled red onions or jalapeños add a delightful tang and crunch.
• Crunch Factor: A sprinkle of toasted pepitas (pumpkin seeds) or crushed tortilla chips can add a satisfying textural element.

Common Mistakes to Avoid

Even with a simple recipe, a few missteps can impact the final outcome. Here’s how to ensure perfection:

• Overcrowding the Pan: This leads to steaming rather than searing, resulting in less flavorful, less browned steak and vegetables. Cook in batches if needed.
• Not Resting the Steak: Skipping the resting period allows the juices to escape when you cut into the steak, making it dry and less tender.
• Undermarining the Steak: While quick, a short marination time means less flavor penetration. Give it at least 20 minutes if time allows.
• Using Bland Tomatoes for Pico: Ripe, flavorful tomatoes are essential for a vibrant pico de gallo.

Storing Your Fajita Bowls

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, store the components separately if possible, especially the pico de gallo, as it can become watery. Reheat the steak and vegetables gently on the stovetop or in the microwave. Add fresh pico de gallo and any cold toppings after reheating.

Your New Go-To Meal Awaits!

Steak Fajita Bowls with Pico de Gallo are more than just a meal; they’re a vibrant, flexible, and incredibly delicious solution for your weeknight dinner dilemmas. With minimal effort, you can bring the sizzle and zest of fajitas right to your table, customized to your liking. The combination of perfectly seasoned steak, fresh pico de gallo, and your favorite base is a guaranteed hit. Give this recipe a try and discover your new favorite hearty and flavorful bowl!

Frequently Asked Questions

***_What is the best cut of steak for fajitas?_***

Flank steak and skirt steak are traditional choices because they are flavorful and become tender when sliced against the grain after quick cooking. Ribeye or sirloin can also be used.

***_Can I make the pico de gallo ahead of time?_***

Yes, you can make it a few hours ahead. For the freshest taste and texture, it’s best to make it no more than 4-6 hours in advance. Stir well before serving.

***_How spicy are these bowls?_***

The spice level is determined by the cayenne pepper in the marinade and the jalapeño in the pico de gallo. You can control this by adjusting the amount of cayenne and choosing to include or exclude the jalapeño seeds and membranes.

***_Can I use chicken instead of steak?_***

Absolutely! Chicken breast or thighs work wonderfully. You may need to adjust the cooking time slightly depending on the cut and thickness.

***_What are other good base options besides rice or quinoa?_***

Besides cauliflower rice or shredded lettuce, you could also use farro, barley, or even mashed sweet potatoes for a unique twist.

Steak Fajita Bowls with Pico de Gallo

• Author: Chef Mia

Print Recipe

Pin Recipe

---

Description

Steak Fajita Bowls with Pico de Gallo are a bold and satisfying meal perfect for any night of the week. Juicy, seasoned steak is seared to perfection, then layered with fresh, zesty pico de gallo and a creamy base. Served over rice, quinoa, or cauliflower rice, this customizable bowl is as hearty as it is flavorful.

---

Ingredients

Scale 1x2x3x

• 1lb flank, skirt, or sirloin steak
• 2 tbspolive oil
• 2 tbspfajita seasoning (store-bought or homemade)
• 2large tomatoes, diced
• 1small onion, finely chopped
• 1/4 cupfresh cilantro, chopped
• Juice of1lime
• Pinch of salt
• 1 cupsour cream or Greek yogurt
• 2 cupscooked rice, quinoa, or cauliflower rice
• Optional toppings: diced avocado, shredded cheese, lime wedges, fresh cilantro

---

Instructions

1. In a bowl, mix olive oil and fajita seasoning. Coat the steak with the marinade and let sit for 15-20 minutes.
2. Heat a grill or cast-iron skillet over medium-high heat. Cook the steak for 3-4 minutes per side for medium-rare, or to your preferred doneness. Let rest for 5-10 minutes before slicing thinly against the grain.
3. To make the pico de gallo, combine tomatoes, onion, cilantro, lime juice, and salt in a bowl. Mix well and set aside.
4. Prepare the base (rice, quinoa, or cauliflower rice) according to package instructions. Keep warm.
5. Assemble the bowls by layering the base, a dollop of sour cream or Greek yogurt, sliced steak, and a generous scoop of pico de gallo.
6. Add optional toppings like diced avocado, shredded cheese, or a squeeze of lime. Serve immediately.

---

Notes

To add extra flavor, marinate the steak for up to 2 hours.
For added crunch, top with sliced jalapeños or crushed tortilla chips.
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat steak gently to preserve its texture.