Dill Pickle Chicken
This recipe fits into the Autoimmune Paleo (AIP) Protocol under reintroduction stage 2
You can find the recipe for the dill pickle seasoning HERE
Feel free to use this recipe on any cut of chicken. The pork panko are optional, adding it in produces a slightly crunchier chicken
To make the pork panko crumbs just crush up some plain pork rinds in a blender. Try to find pork rinds that are only pork, oil & salt
Serve this chicken along side your favorite vegetables
Equipment:
2 Shallow dishes
Fork or Whisk
Ingredients:
Chicken
¼ Pork Panko Crumbs
1 TBSP Tapioca Starch
1 TBSP Dill Pickle Seasoning
Dill Pickle Brine, Pickle Juice or Water
Instructions:
Grab your shallow dishes. In one put some pickle brine, juice or water. In the other add some pork panko, starch & seasoning mixing well to combine. You can always mix up more seasoning if you don’t make enough. I like to use ¼ cup panko to every 1 TBSP seasoning.
Dip the chicken in the liquid & then in the pork panko mixture. Make sure to fully coat the chicken on all sides & place on a baking dish
Bake your chicken in a preheated 425F oven until they reach an internal temperature of 160-165F
Image of a plate of roasted bok choy with mushrooms beside 2 dill pickle chicken thighs