This ketofied chicken recipe features pickle juice as the brine, and protein powder as the low-carb breading alternative. The result? Juicy and golden tenders that are a perfect dupe. Brining and frying are the secrets to cooking flavorful chicken breasts. Using pickle juice for the brine infuses these chicken tenders with their dill flavor, plus leads to perfectly seasoned meat.
Try serving these up with a side of our buffalo coleslaw, and our fire and ice pickles. These chicken strips are a great keto kid-friendly option too! The breading itself uses no nut flours, so it’s suitable for those of you who cannot eat almond or coconut flour.
Makes 4 servings
The Preparation
- 24 ounces pickle juice
- 16 ounces chicken tenderloins
- 1/4 cup unflavored low-carb protein powder
- 1/4 cup grated parmesan cheese
- salt and pepper, to taste
- 1 teaspoon smoked paprika
- 2 large egg
- 2 tablespoons avocado oil
The Execution
1. Remove the pickles from the jar. Add the chicken to a plastic bag then pour in the pickle juice. Place in the fridge and allow to marinate for at least 1 hour.
2. In a plate mix together the protein powder, grated Parmesan, salt, pepper, and paprika. Beat the eggs together on a separate plate.
3. Preheat a skillet over medium-high heat. Add the avocado oil then allow it to heat up while you bread the chicken.
4. Dip the chicken tenders into the egg, then coat with the breading mixture.
5. Pan fry until the tenders are golden brown and fully cooked through.
This makes a total of 4 servings of Ketofied Chick-Fil-A-style Chicken. Each serving comes out to be 357 calories, 15.5g fats, 4.2g net carbs, and 45.8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 24 ounce pickle juice | 82 | 0 | 13.6 | 0 | 13.6 | 0 |
| 16 ounce chicken tenderloins | 748 | 16.3 | 0 | 0 | 0 | 140.6 |
| 1/4 cup unflavored low-carb protein powder | 85 | 0.4 | 1.5 | 0.8 | 0.8 | 18.9 |
| 1/4 cup grated parmesan cheese | 108 | 7.2 | 1 | 0 | 1 | 9.6 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon smoked paprika | 6 | 0.3 | 1.2 | 0.8 | 0.4 | 0.3 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 2 tablespoon avocado oil | 241 | 27.3 | 0 | 0 | 0 | 0 |
| Totals | 1428 | 61.9 | 18.2 | 1.6 | 16.6 | 183.3 |
| Per Serving (/4) | 357 | 15.5 | 4.5 | 0.4 | 4.2 | 45.8 |
Ketofied Chick-Fil-A-style Chicken
Ingredients
- 24 ounce pickle juice
- 16 ounce chicken tenderloins
- ¼ cup unflavored low-carb protein powder
- ¼ cup grated parmesan cheese
- salt and pepper to taste
- 1 teaspoon smoked paprika
- 2 large egg
- 2 tablespoon avocado oil
Instructions
- Remove the pickles from the jar. Add the chicken to a plastic bag then pour in the pickle juice. Place in the fridge and allow to marinate for at least 1 hour.
- In a plate mix together the protein powder, grated Parmesan, salt, pepper, and paprika. Beat the eggs together on a separate plate.
- Preheat a skillet over medium-high heat. Add the avocado oil then allow it to heat up while you bread the chicken.
- Dip the chicken tenders into the egg, then coat with the breading mixture.
- Pan fry until the tenders are golden brown and fully cooked through.
