Low Carb Pickle-Brined Fried Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 large chicken breasts 16 oz. jar of pickles, just the juice (try finding one with 0-1 carbs per serving) 2 cups peanut oil (or whatever oil you prefer to fry with) 4 oz. plain pork rinds, finely crushed 2 whole eggs, beaten
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Directions: |
Directions:Place chicken breasts and pickle juice in a freezer-sized ziplock bag. Store in fridge overnight to brine. Drain pickle juice from bag. Slice chicken breast into tender or nuggets, whatever you prefer. One at a time, place a strip of chicken in egg wash and then in the bowl of crushed pork rinds. Press down to get the coating to stick-the wetness of the pickle juice on the help the crumbs to stick. Place on a plate until you are ready to fry. In a medium sized fry pan, heat peanut oil over medium-high heat. You don’t need a lot, just enough to cover half the chicken tender. Fry on each size of chicken for 2-3 minutes, until golden brown. Place chicken tenders cool on a paper towel-lined plate until all are fried. Serve with Chilpotle Aioli *see recipe below. |
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Personal
Notes: |
Personal
Notes: Chilpotle Aioli Servings: 4 Time: 5 minutes 1 cup mayonnaise, homemade or store bought 2 whole chilpotle pepper in adobo 1 clove of fresh garlic Method: Place mayo, garlic and peppers in a food processor. Blend until fully combined, about 30 seconds. Enjoy!
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