Crispy Chicken Tenders


1 c heavy cream
1 c water
2 tb lemon juice
3# boneless chicken tenders
2 c baking mix
2 tea salt
1 tea pepper
1/2 tea cayenne pepper
3/4 c veggie oil


  1. in a large bowl combine cream, water, lemon; add chicken. let sit in fridge for 3 hours up to overnight
  2. preheat oven to 350º. Drain and pat chicken with paper towels.
  3. combine baking mix, salt and peppers in baggie; add chicken and shake to coat. Place chicken on wire rack for 15 minutes to set.
  4. Heat oil over medium heat. Add chicken until light brown, about 5 minutes a side. Place chicken on cookie sheet with wire rack. cook until done about 15-20 minutes.


Serving size: 2 tenders          Servings: varies on number of tenders         Net Carbs:  apx 1.2


*adapted from Atkin’s Crispy Fried Chicken recipe


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