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
- in a large bowl combine cream, water, lemon; add chicken. let sit in fridge for 3 hours up to overnight
- preheat oven to 350º. Drain and pat chicken with paper towels.
- combine baking mix, salt and peppers in baggie; add chicken and shake to coat. Place chicken on wire rack for 15 minutes to set.
- 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