Crispy Buttermilk Fried Chicken Recipe - Cooking Index
Crispy Buttermilk Fried Chicken Recipe - Cooking Index
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.
Type: Chicken, Poultry| 1 1/2 cups | 355ml | Buttermilk |
| 1 tablespoon | 15ml | Lemon juice |
| 1 | Fryer chicken - (3 lbs) - cut 8 pieces | |
| 1 cup | 110g / 3.9oz | Atkins Bake Mix |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | 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
Calories: 620
Source:
Atkins Cookbook at http://atkinscenter.com
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