| Crispy Buttermilk Fried Chicken
1 1/2 cups buttermilk
1 tablespoon lemon juice
1 fryer chicken - (3 lbs), cut 8 pieces
1 cup Atkins Bake Mix
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
Vegetable oil, for frying |
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Instructions:
In a large bowl, mix buttermilk and lemon juice. Add chicken; toss to coat. Cover and refrigerate at least 3 hours.
Drain chicken and pat dry with paper towels. Place bake mix, salt and pepper in a plastic or paper bag. In two batches, add chicken and shake to coat. Place chicken on wire rack and let dry 15 minutes.
Heat oven to 350ºF. Heat 1/2 inch oil in a large skillet and, in two batches, fry chicken 4 to 5 minutes per side, until browned. Drain on paper towels and place on a baking sheet. Bake 30 to 35 minutes, until chicken is cooked through; turn pieces halfway through baking time.
This recipe yields 4 servings.
Carbohydrates: 6 grams
Net Carbs: 3 grams
Fiber: 3 grams
Protein: 46.5 grams
Fat: 37 grams
Calories: 620
Comments: If you like your fried chicken a little spicy, add a good pinch of cayenne pepper or Creole seasoning to the bake mix. This recipe doubles easily.
Recipe By: Atkins Cookbook at http://www.atkinscenter.com Formatted for MC6 06-09-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 38 Calories; 1g Fat (18.9% calories from fat); 3g Protein; 5g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 629mg Sodium. Exchanges: 0 Fruit; 1/2 Non-Fat Milk; 0 Fat. |
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