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Louisiana Fried Chicken

Submitted by: Mary on 11/30/2003
2026 views
2.58 avg rating
184 votes
 
 
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Ingredients

2 1/2 lbs Chicken pieces of choice, rinsed and patted dry
1 C Heavy cream
1 t Vinegar
3/4 C Almond flour
1/4 C Atkins corn muffin mix

1/2 t Salt
1/2 t Celery salt
1/2 t Black pepper
1/2 t Cayenne pepper
1 1/2 t Paprika
4 C Vegetable oil

Directions

Combine cream with vinegar and set aside for an hour.



Place chicken in large glass bowl and pour cream mixture over it. Cover and refrigerate for 30 minutes.



In medium bowl, whisk together the almond flour, atkins corn muffin mix, salt, celery salt, papper, paprika, cayenne. Dredge chicken pieces into the almond flour mixture 2 at a time, turning to coat all sides thoroughly. Set chicken on a rack and let sit for 30 minutes.



In large skillet add oil to fill 3/4 inch deep. Over medium heat warm oil to 350F degrees. Carefully place chicken skin side down in oil. Reduce heat to medium and cook chicken for 15 minutes until nicely browned. Turn chicken and cook for additional 10 minutes until internal temperature reaches 180F degrees on meat thermometer. Remove chicken and drain on paper towels. Cook remaining chicken in same manner until done.

Servings

4

Calories

4

Time to prepare

30 minutes

Difficulty

Easy
 

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