Keto Crispy Pickle-Brined Chicken Thighs
it is a very easy dish
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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