Crispy Fried Chicken
5.1g
Net Carbs
40.0g
Protein
56.3g
Fat
1.9g
Fiber
691
Calories
Ingredients:
- 1 teaspoon Salt
- 1/4 cup 100% Stone Ground Whole Wheat Pastry Flour
- 6 tablespoons Canola Vegetable Oil
- 1 1/2 cups Heavy Cream
- 1 tablespoon Fresh Lemon Juice
- 12 ounces Chicken Wing with bone and skin
- 1/2 teaspoon Black Pepper
- 1/8 teaspoon Red or Cayenne Pepper
- 12 ounces Chicken Drumstick, bone in, with skin
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe. You will need 3/4 cup. Please also note that the calories and fat content of this recipe are high due to the heavy cream in the marinade. You can subtract out about 200 calories or 22g of fat for more accurate nutritional values.
- In a large bowl, combine cream and lemon juice. Add chicken; cover and marinate in the refrigerator for at least 3 hours or overnight.
- Heat oven to 350°F. Drain chicken and pat dry with paper towels. Combine 3/4 cup baking mix, pastry 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.
- 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. 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 155°F when inserted in chicken without touching the bone, 10 to 15 minutes.
