3 ounce(s)
16 ounce(s)
1 large
1 Tbsp
1/2 tsp(s)
1/2 tsp(s)
1/4 tsp(s)
1 Tbsp
3 ounce(s)
453.6 g
50 g
8 g
1.5 g
3 g
0.5 g
14 g
Cut chicken into 1" pieces. Put in a zip top bag and add pickle juice to cover. Refrigerate 30 minutes or overnight to brine.
Preheat oven to 425 F. Grease a baking sheet or line with parchment.
Add pork rinds to a food processor or Magic Bullet and pulse to form crumbs. Pour into a shallow dish and add the salt, paprkia and garlic. Stir to combine.
Drain chicken from brine. Add egg to a shallow dish and whisk. Add the chicken pieces and arrowroot. Stir to coat.
Dredge chicken pieces in pork rind crumb mixture to coat, pressing crumbs into chicken.
Place coated chicken on baking sheet - do not crowd the pan.
Transfer to oven and bake 20-25 minutes to internal tempaerature of 165 F.
Serve with Low Carb BBQ Sauce or Copycat Chick-Fil-A Sauce.
Serving size:
Calories: 201.5
Omega-6 / Omega-3 ratio: 12 : 1
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