Keto Crispy Pickle-Brined Chicken Thighs
Per serving: 477 calories, 50 g protein, 1 g carbohydrates, 34 g fat
TOTAL TIME: 8 to 25 hours, including time to marinate chicken
- 3 lb / 1.362 kg boneless and skinless chicken thighs
- 2 cups / 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
- 1 cup / 30 g pork rinds
- 1½ cups / 528 g almond flour
- 2 cups / 473 mL avocado oil
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.
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