½ cup pickle juice
2 chicken breasts; cut into strips or nugget-sized
1/3 cup almond flour
¼ cup tapioca or arrowroot flour
¾ teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon onion powder
1 teaspoon salt
¼ teaspoon pepper
Coconut or avocado oil to cook in
1. Combine pickle juice and chicken strips in a bowl. Cover and marinate in the refrigerator for at least 30 minutes, up to overnight. The longer you marinate, the stronger the pickle flavor will be.
2. When ready, remove from the refrigerator. Drain and discard the pickle juice by putting the chicken in a strainer. Blot the chicken dry by dabbing with a paper towel. This drying step is crucial in helping the breading stick to the chicken – do not skip it!
3. Crack and scramble the egg in a small bowl. Combine egg and chicken pieces in a medium bowl, stirring until all pieces are covered with egg. Drain excess egg from chicken, again using a strainer. Shake the strainer a few times up and down to get off the excess.
4. Combine all dry ingredients in a small bowl and then sprinkle on top of the drained chicken in a medium bowl. Stir gently until all pieces are covered with breading.
5. Heat oil in a medium saucepan over medium-high heat (about ¼-inch deep of oil). Once oil is heated, place the chicken pieces in the oil. Don’t overcrowd the pan. There should be space in between the chicken pieces.
6. Cook for 5-6 minutes on each side, until crispy golden brown. Repeat until all pieces are cooked through, with no pink inside.
Inspired by Whole Food for 7