CRISPY FRIED CHICKEN
Servings: 4
Prep time: 0:20:00
Bake/Cook time: 0:40:00
Calories: 545
Fat: 37 grams
Protein: 49 grams
Carbohydrates: 3 grams
Fiber: 1 grams
Net Carbs: 2 grams
1 1/2 cups Hood®
Carb Countdown
1 tablespoon fresh lemon juice
1 fryer chicken (about 3 pounds), cut into 8 pieces
3/4 cup Atkins Quick Quisine Bake Mix
1/4 cup whole-wheat pastry flour
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne
Vegetable oil for frying
1. In a large bowl, combine dairy beverage and lemon
juice. Add chicken; cover and marinate in the
refrigerator for at least 3 hours or overnight.
2. Heat oven to 350F. Drain chicken and pat dry with
paper towels. Combine bake mix, flour, salt, pepper and
cayenne in a resealable plastic bag. In two batches, add
chicken and shake to coat. Place chicken on a wire rack
and let stand 15 minutes to set.
3. Heat 1/2 inch oil in a large skillet over medium heat. Add
chicken in batches and fry until golden brown, 4 to 5
minutes per side.
4. Place chicken on a baking sheet with a rim fitted with a
wire rack and bake until chicken is cooked through and
an instant-read meat thermometer registers 155F when
inserted in chicken without touching the bone, 25 to 30
minutes.
Dont skip the marinating step—it makes this chicken
flavorful and tender. The longer you marinate the chicken, the
juicier it will be.
Atkins - Crispy Fried Chicken
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Atkins Diet
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