Prep time: 5 minutes
(It does have to marinate for at least 1 hour)
Cook time: 30 minutes
Servings: 6
If you haven’t guess by now, I love pickles and pickle juice. This is the closest thing to real fried chicken I have tasted in a long time and the best part is the tangy taste the pickle juice gives it.
8-10 chicken thighs
1 cup Pickle Juice
2 Eggs
2 Tbs either Coconut Milk, Almond Milk, or Heavy Cream if not avoiding dairy.
1 Tsp Dill Weed
1 Tsp Black Pepper
1 Tsp Onion Powder
1 Tsp Garlic Powder
2 Tbs Arrowroot Powder
Avocado Oil or Olive Oil
Pinch of Sea Salt if desired
- Marinate chicken in pickle juice for at least 1 hour.
- In a bowl add eggs, “milk”, dill weed, black pepper, onion powder, garlic powder, and arrowroot powder. Mix all the ingredients together.
- Cover each piece of chicken with the above mixture.
- Heat oil in a large pan and cook chicken on medium to high heat. Cook until chicken is no longer pink and outside is slightly browned.