Pickled Chicken

Prep Time: 1 day
Cook Time: 15 minutes
Total Time: 1 day 15 minutes
Servings: 4 servings




To Serve


  • Lay the chicken breasts in a shallow, lidded baking dish and add the water, vinegar, salt, garlic, dill, and pepper. Refrigerate for 24 hours.
  • Combine the tapioca, salt, and garlic powder in an airtight tupperware or large ziplock bag. Add the chicken and shake well to coat.
  • Fill a pan with 1" of coconut oil and fry the chicken over medium-high heat for 10-15 minutes or until the internal temperature reaches 165 degrees F, turning once halfway through.
  • Pat dry with paper towels. Serve in lettuce wraps with pickles, mayo, and other toppings of your choice.

Nutrition Facts

Calories: 225kcal Carbohydrates: 1g Protein: 34g Fat: 9g Saturated Fat: 2g Polyunsaturated Fat: 2g Monounsaturated Fat: 3g Cholesterol: 96mg Sodium: 3313mg Potassium: 363mg Fiber: 0.1g Sugar: 0.01g Vitamin A: 250IU Vitamin C: 1.7mg Calcium: 20mg Iron: 2.2mg