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Crispy Buttermilk Fried Chicken


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Crispy Buttermilk Fried Chicken 0 Picture


  • 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


Servings 4


Step 1

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 350 degrees. 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

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