Ingredients Jump to Instructions ↓

  1. Chicken pieces

  2. (thighs - wings, legs...)

  3. 1 cup 110g / 3.9oz Atkins Bake Mix

  4. 1 teaspoon 5ml Dried parsley

  5. 1 teaspoon 5ml Dried oregano

  6. 1/2 teaspoon 2 1/2ml Dried basil

  7. 1/2 teaspoon 2 1/2ml Garlic powder

  8. 1 teaspoon 5ml Salt

  9. 2 teaspoons 10ml Onion powder

  10. 1/2 teaspoon 2 1/2ml Paprika

  11. 1 teaspoon 5ml Freshly-ground black pepper

  12. 1/2 cup 118ml Heavy cream

  13. 1/4 cup 59ml Water

  14. 1 Egg - beaten

Instructions Jump to Ingredients ↑

  1. Mix all dry ingredients together, set aside. Mix cream, water, and beaten egg in bowl. Dip each chicken piece into cream mixture, then coat chicken with dry mix. (Use a plastic shaker bag if you like.)

  2. Fill a skillet about halfway with light olive or grapeseed oil. Heat to medium-high heat (when water "pops" in the oil, it's ready.) Fry chicken without crowding. Use two skillets or do in two batches if necessary. (The oil will bubble up at first, then calm down as it cooks.)

  3. Turn down the heat to medium to allow chicken to cook thoroughly. Turn the chicken periodically to brown evenly.

  4. When golden brown, drain on paper towels and remove to serving plate. Enjoy!

  5. Servings depend on amount of chicken used. Less than 1 gram of carbs per chicken piece.


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