Crispy Buttermilk Fried Chicken

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