Keto Dinner

Pickle Brined Fried Chicken

Who doesn’t love fried chicken! This pickle brined “fried” chicken has so much flavor going on, it’s a party for your taste buds. Don’t worry – you’re chicken won’t taste like pickles. The salt in the pickle juice helps seal in lots of flavor.

And this “fried” chicken isn’t fried at all! It’s baked, however it will taste like it was fried. It’s crispy and crunchy, and leaves the chicken moist and juicy. And it takes only 10 minutes to prep!

Place the chicken thighs and pickle juice into a large zip-top bag or airtight container. Marinate in the refrigerator for at least 3 hours, or up to 24 hours.

When you are ready to cook the chicken, preheat the oven to 400 degrees. Place a wire rack on top of a rimmed baking sheet and spray with cooking spray.

Next, remove the chicken from the brine and discard the liquid. Gently pat the chicken with paper towels to remove any excess liquid. Season both sides of the chicken with salt and pepper.

Now prepare 3 shallow dishes for the coating. One dish will contain the coconut flour. The second will be for the beaten egg. The third dish is for the pork rinds, dill, and garlic powder.

One at a time, dredge each chicken thigh in the coconut flour, coating the entire thigh. Then dip in the egg wash, and lastly, coat with the pork rind mixture. Place chicken thighs on the prepared wire rack. Spray the top of each chicken thigh with cooking spray.

Bake 20-35 minutes, and enjoy this pickle brined fried chicken with your favorite side dish!

Recipe for crispy keto pickle brined fried chicken.

Pickle Brined Fried Chicken

  • 5 large chicken thighs (bone-in and skin on. Approximately 1.5 lbs)
  • 1.5 cups dill pickle juice
  • salt/pepper
  • 1/4 cup coconut flour
  • 1 large egg
  • 2 oz pork rinds (crushed into a powder)
  • 1/2 tsp dried dill
  • 1/4 tsp garlic powder
  • cooking spray
  1. Place chicken thighs and pickle juice into a large zip-top bag or airtight tupperware container. Marinate in the refrigerator for at least 3 hours, or up to 24 hours.

  2. When ready to cook, preheat oven to 400 degrees. Place a wire rack on top of a rimmed baking sheet and spray rack with cooking spray.

  3. Remove chicken from the brine and discard any liquid. Pat chicken dry with paper towels and season both sides of the chicken with salt and pepper.

  4. Prepare 3 shallow bowls for the coating.

  5. In one bowl, place the coconut flour. In the second bowl, beat one egg. In the third bowl, combine pork rinds, dill and garlic powder until evenly mixed through.

  6. One by one, dredge each chicken thigh first in the coconut flour, coating the entire thigh. Then dip in the egg wash, and lastly, coat with the pork rind mixture. Place chicken thighs on the prepared wire rack. Spray the top of each chicken thigh with cooking spray.

  7. Bake chicken for 30-35 minutes, until the internal temperature reached 165 degrees.

I have many egg recipes and breakfast dishes your family is sure to enjoy!

The post Pickle Brined Fried Chicken appeared first on Keto Karma.

* This article was originally published here

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