Description
Crispy, juicy, and tangy, this Pickle-Brined Keto Fried Chicken is the ultimate low-carb comfort food. Soaked in zesty pickle juice and coated with a crunchy keto-friendly crust, it’s packed with flavor and texture in every bite.
Ingredients
Units
Scale
- 3 lb boneless, skinless chicken thighs
- 2 cups pickle juice (from a jar of pickles)
- 2 large eggs, beaten
- 1 heaping tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1-2 cups whey protein isolate (or 1-2 cups finely crushed pork rinds)
- 2 cups avocado oil
Instructions
- Place chicken thighs in a large bowl or resealable bag and cover with pickle juice. Refrigerate for at least 4 hours or overnight to brine.
- Remove chicken from the brine and pat dry with paper towels. Discard the pickle juice.
- In a small bowl, whisk together eggs, mayonnaise, Dijon mustard, salt, and pepper.
- In another bowl, place the whey protein isolate or crushed pork rinds for coating.
- Dip each chicken thigh in the egg mixture, then dredge in the coating until evenly covered.
- Heat avocado oil in a large skillet over medium-high heat to about 350°F.
- Fry chicken in batches for 5–6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
- Transfer to a wire rack to drain and stay crispy.
- Serve hot with your favorite keto-friendly dipping sauce.
Notes
- Brine overnight for maximum juiciness and flavor.
- Use a thermometer to keep oil around 350°F for even frying.
- For extra crispiness, rest coated chicken for 5 minutes before frying.
- Reheat leftovers in an oven or air fryer to restore crispness.
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 0g
- Sodium: 620mg
- Fat: 33g
- Saturated Fat: 6g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 180mg