* Exported from MasterCook *

BREADING FRIED CHICKEN

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : 0-5G Low Carb Substitute Breading


Amount Measure Ingredient -- Preparation Method
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1/2 cup atkins Bake Mix
2 tbsp ground almonds
1 tsp garlic powder
1 tsp fresh ground pepper
1 tsp seasoned salt -- Lowry's

I like to use boneless, skinless chicken thighs (which are moister than breasts) for my fried chicken. The breading is simple, but we love it.
For 6 chicken thighs, mix together in a large bowl:
If the chicken is left moist after thawing and rinsing, the breading will stick to it just fine. If you prefer, dip the chicken pieces in beaten egg first. Dredge the chicken in the breading mixture, then lay the thighs in 1/4" inch 7mm of oil in a big skillet. Dump the remains of the breading on top of the chicken. Fry on medium heat until the chicken is brown on both sides and tender -- about 30 minutes. The extra crumbs of breading brown in the pan with the chicken and make great crispy bits.













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Per Serving (excluding unknown items): 74 Calories; 4g Fat (48.0% calories from fat); 5g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 344mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes



Nutr. Assoc. : 0 0 0 0 0

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