Tender, juicy, and flavorful pickle brined chicken tenders lightly breaded and sautéed in a skillet.
If using chicken tenders, trim the white tendon out of the top of the chicken tender. Lay raw tenders into a Tupperware or large bowl, then cover them with the pickle juice and water. Cover tightly and refrigerate for 8-10 hours. The longer the brine time, the more "pickle" taste will come through, but it's still very subtle after 10 hours.
In a bowl, add flour and spices, and stir together well. Set aside. Remove the raw chicken from brine, dab each piece of chicken dry with a paper towel, and then place into a plastic bag.