Pickle-Brined Fried Chicken Fingers
Prep time
Cook time
Total time
Chicken tenders brined in pickle juice and then fried in a light almond flour crust. Serve with spicy blooming onion dipping sauce.
Serves: 4
  • 2 lbs chicken tenderloin strips
  • Pickle Juice
  • 1 cup mayonnaise
  • 2 tbsp reduced-sugar ketchup
  • 3 tbsp horseradish sauce
  • Juice of ½ lemon
  • Salt and pepper
  • 2 eggs, beaten
  • 1 cup almond flour
  • 2 tbsp celery salt
  • 2 tbsp paprika
  • 2 tbsp oil
  1. Toss your chicken into a gallon-size plastic bad and add the juice from one jar of pickles. Brine the chicken in the juice for one hour.
  2. While chicken is brining, mix together mayonnaise, ketchup, horseradish sauce and lemon juice. Season to taste with salt and pepper and set aside.
  3. In a small bowl, combine two eggs.
  4. On a small plate, combine almond flour, celery salt and paprika.
  5. Drain the chicken and then dredge each piece in the egg mixture…
  6. followed by the almond flour mixture.
  7. Heat oil in a nonstick skillet and fry chicken in batches for 3 minutes per side. -OR- Bake at 350 degrees on a greased, foil-lined baking sheet for 20 minutes.
  8. Serve with pickles and horseradish dipping sauce.
Nutrition Information
Calories: 529 Fat: 29 Saturated fat: 5 Trans fat: 0 Carbohydrates: 19 Sugar: 5 Sodium: 1004 Fiber: 2 Protein: 51 Cholesterol: 197
Recipe by The Eat More Food Project at http://www.eatmorefoodproject.com/pickle-brined-fried-chicken-fingers/