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Southern Fried Chicken
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Chicken pieces (thighs, wings, legs)
1 cup Atkins Bake Mix
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1 teaspoon salt
2 teaspoons onion powder
1/2 teaspoon paprika
1 teaspoon black pepper
1/2 cup heavy cream
1/4 cup water
1 egg, beaten
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.)
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.)
Turn down the heat to medium to allow chicken to cook thoroughly. Turn the chicken periodically to brown evenly.
When golden brown, drain on paper towels and remove to serving plate. Enjoy!
Servings depend on amount of chicken used. Less than 1 gram of carbs per chicken piece.
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