Keto Crispy Pickle-Brined Chicken Thighs
Servings 6 people
Calories 477123123kcal
Ingredients
- 3 pounds chicken thighs boneless, skinless
- 2 cups pickle juice
- 2 eggs large
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic salt
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1 cup pork rinds
- 1½ cups almond flour
- 2 cups avocado oil
Instructions
- Place 3 pounds chicken thighs in a large resealable plastic bag, then pour 2 cups pickle juice over it before refrigerating. Let chicken marinate for at least 8 hours.3 pounds chicken thighs, 2 cups pickle juice
- Remove chicken and drain pickle juice. Cut each chicken thigh into two to three pieces and place in a medium bowl.
- Mix 2 eggs, 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon garlic salt, ½ teaspoon dried thyme, and ¼ teaspoon black pepper in a separate bowl. Whisk until well combined.2 eggs, 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon garlic salt, ½ teaspoon dried thyme, ¼ teaspoon black pepper
- Place 1 cup pork rinds in a resealable plastic bag and crush into a fine powder using a mallet. Transfer crushed pork rinds to a separate bowl and mix in 1½ cups almond flour. Combine ingredients thoroughly.1 cup pork rinds, 1½ cups almond flour
- Dip each spiced chicken piece in egg mixture, then coat with pork rind mixture. Arrange coated chicken on a baking sheet lined with parchment paper until all pieces are coated.2 cups avocado oil
- Preheat 2 cups avocado oil in a large pot over medium-to-high heat. Sear and cook chicken thighs in hot oil for about four minutes on each side or until browned and fully cooked.
- Place cooked chicken pieces on paper towels to drain off excess oil.
Video
Nutrition
Calories: 477kcal | Net carbs: 1g | Fat: 38g | Protein: 48g