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
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