The secret to Chick-Fil-A’s signature taste is in the marinade. Place the chicken tenders in a bowl and cover them with dill pickle juice. Cover and refrigerate for at least 30 minutes—overnight if you want maximum flavor infusion.

Whisk the egg and milk together in a small bowl. This mixture helps the flour coating adhere to the chicken and adds extra moisture for that tender bite.

In a large zip-top bag or shallow dish, combine the flour, confectioner’s sugar, paprika, cayenne pepper, salt, and black pepper. Shake or mix well to evenly distribute the spices.

Drain the chicken from the marinade. Dip each tender into the egg wash, then transfer to the flour mixture. Shake or press gently to ensure a full, even coating.

Heat oil in a skillet or deep fryer to 350°F (175°C). Fry the tenders in batches to avoid crowding the pan. Cook each piece for 3–5 minutes, turning once, until they are golden brown and fully cooked.

Transfer cooked tenders to a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauces.