Pickle-Brined Keto Fried Chicken
Ingredients
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2 cups avocado oil
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1-2 cup whey protein isolate, (or 1-2 cups finely crushed pork rinds)
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1/4 tsp. freshly ground black pepper
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1/2 tsp. coarse salt
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1 tsp. Dijon mustard
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1 heaping tbsp mayo
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2 large eggs, beaten
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2 cups pickle juice, from a jar of pickles
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3 lb chicken thighs,, boneless and skinless
Method
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01Place chicken in a large, resealable plastic bag. Pour pickle juice over chicken and place in refrigerator. Marinate for 8-24 hours, depending on how much pickle flavor you want your chicken to have (I go for the full 24)!
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02Drain chicken and discard pickle juice. Pat chicken dry and cut into 2-3 pieces each, if desired. Pat chicken dry with paper towels.
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03Mix together eggs, mayo, dijon, salt, and pepper, then toss the chicken in the mixture, taking care to make sure it's entirely coated.
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04Preheat the oil in a large, deep skillet until shimmering. Working quickly, dredge each piece of chicken in whey protein (or pork rinds) and place in the oil. Cook until both sides are well-browned and chicken is cooked through, turning just once.
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05Drain cooked chicken pieces on paper towels. Serve with your favorite sauce. We like the Garlic Mustard Aioli from Trader Joe's (or make your own) or a good, homemade ranch dressing. Be happy that you can eat yummy things like this on a keto "diet"!
