boneless and skinless chicken thighs

Cooking Recipes, Dr Berg, Producer, Recipes / By /
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it is a very easy dish

Keto Crispy Pickle-Brined Chicken Thighs

it is a very easy dish
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Servings 20 serves
Calories 477 kcal

Ingredients
  

  • 1.4 kg boneless and skinless chicken thighs
  • 473 ml pickle juice
  • 2 large eggs beaten
  • 1 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp garlic salt 
  • ½ tsp dried thyme
  • ¼ tsp black pepper, freshly ground
  • 30 g pork rinds
  • 528 g almond flour
  • 473 ml cooking oil

Instructions
 

  • Place chicken in a large, resealable plastic bag. Pour pickle juice over chicken and place in refrigerator. Marinate for 8 to 24 hours.
  • Remove chicken and drain pickle juice. Discard pickle juice. Cut each chicken thigh into 2 to 3 pieces and place in a medium bowl.
  • In a separate bowl combine eggs, mayonnaise, Dijon mustard, garlic salt, thyme and pepper. Whisk together.
  • Place pork rinds in a resealable plastic bag and tap with a mallet until they resemble a fine powder. Place crushed pork rinds in a separate bowl and add almond flour. Stir together.
  • For each piece of spiced chicken, dip it into the egg mixture and then into the pork rind mixture to fully coat chicken. Place coated chicken on a parchment lined baking sheet until all pieces have been coated.
  • Preheat avocado oil in a large pot on medium-high heat. Add chicken to hot oil and cook about 4 minutes on each side, until both sides are browned and chicken is cooked through.
  • Place cooked chicken pieces on paper towels to drain off excess cooking oil.

Video

Nutrition

Calories: 477kcalCarbohydrates: 1gProtein: 50gFat: 34g
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