Homemade Crispy Chicken Tenders

In a bowl, mix together olive oil, pickle juice, paprika, cayenne pepper, garlic powder, salt, and pepper. Add the chicken strips to the marinade, cover, and refrigerate for at least 30 minutes.

Prepare the wet batter by whisking together egg, flour, water, cayenne pepper, garlic powder, salt, and pepper in a shallow dish.

In another shallow dish, combine flour, corn flake crumbs, cayenne pepper, garlic powder, salt, and pepper to create the dredging mixture.

Heat oil in a skillet over medium heat.

Dredge each marinated chicken strip first in the wet batter, then coat evenly with the flour and corn flake crumb mixture.

Fry the chicken strips in batches for a couple of minutes on each side until golden brown and crispy. Remove and drain on paper towels.