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Poultry

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.

Recipe for crispy keto pickle brined fried chicken.

Pickle Brined Fried Chicken

4.06 from 18 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 35 minutes
Marinate: 3 hours
Servings: 4 people
Calories: 393kcal

Ingredients

  • 5 large chicken thighs bone-in and skin on. Approximately 1.5 lbs
  • 1.5 cups dill pickle juice
  • 1/2 tsp salt
  • 1/2 tsp 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

Instructions

  • 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.
  • 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.
  • 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.
  • Prepare 3 shallow bowls for the coating.
  • 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.
  • 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.
  • Bake chicken for 30-35 minutes, until the internal temperature reached 165 degrees.

Nutrition

Serving: 1thigh | Calories: 393kcal | Total Carbs: 3g | Protein: 31g | Fat: 28g | Fiber: 1g | Net Carbs: 2g
Tried this recipe?Mention @ketokarma or tag #ketokarma!

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

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10 Comments

  • Avatar
    Reply
    Ruby
    July 6, 2020 at 5:28 am

    I would really love to make this but we don’t eat pork or anything associated with it. What can I replace the pork rinds with?

    • Suzanne Ryan
      Reply
      Suzanne Ryan
      July 6, 2020 at 11:38 am

      Hi There! You could use a combination of about 1/4 cup grated parmesan cheese and 1/4 cup almond flour to make an alternative “breading”.

  • Avatar
    Reply
    Judy
    July 6, 2020 at 7:41 am

    Could you use boneless chicken breasts??

    • Suzanne Ryan
      Reply
      Suzanne Ryan
      July 6, 2020 at 11:31 am

      Hi There! You can use boneless chicken breast. The macros will change a bit, and you will want to reduce the cooking time since there is no bone. Depending on the size, it should take 20-26 minutes until the internal temperature reaches 165 degrees.

  • Avatar
    Reply
    Brittany
    July 7, 2020 at 3:07 pm

    This recipe looks absolutely delicious! Does the coconut flour work well at holding the breading in? Otherwise are there different types of flour that would be keto friendly? Thank you for sharing!

    • Suzanne
      Reply
      Suzanne
      July 29, 2020 at 4:11 am

      Thank you! You can use different flours, but the amounts will be different. Feel free to play around with it! Many people use crushed pork rinds, coconut flour, ground flax or grated parmesan cheese as breading.

  • Avatar
    Reply
    Doug
    July 17, 2020 at 8:17 am

    Is there a good source of pickle juice other than draining a pickle jar?

    • Suzanne Ryan
      Reply
      Suzanne Ryan
      July 17, 2020 at 9:17 pm

      Hi there! I’ve seen pickle brine at some local grocery stores and you can also look on Amazon for it as well.

  • Avatar
    Reply
    Dee
    July 19, 2020 at 3:19 pm

    Can you use an air fryer?

    • Suzanne Ryan
      Reply
      Suzanne Ryan
      July 20, 2020 at 12:04 pm

      Hi There! Yes you can, 375 for 25-30 minutes or until internal temperature of the chicken reaches 165 degrees. Enjoy!

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