Pickle Brined Fried Chicken
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