Moist and flavorful, this is a great alternative fried chicken for those watching their carb intake. Try adding a little cayenne pepper to the dry mixture for an extra kick.
1. Preheat the oven to 350.
2. Combine all of the dry ingredients and blend or mash until the crumbs are fine.
3. In a separate bowl, beat the eggs well. Add the mayo and heavy cream and mix well again.
4. Dip the chicken in the egg mixture and coat well on both sides.
5. Roll the chicken in the dry mixture and pack with your hand until well coated on both sides.
6. Let chicken sit and dry for about 15 minutes.
7. Bake for 35 minutes, or until internal temperature of 165 is reached and golden brown. Temperature and time may vary based on thickness of the chicken and the oven. I used bone in, not frozen, chicken things.
Coat the chicken well. And make sure it is thoroughly cooked.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (260g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 422 | ||
Calories from Fat: 201 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.3g | 30 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 236.4mg | 73 % | |
Sodium 575mg | 20 % | |
Potassium 501.3mg | 13 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.2g | ||
Protein 46.3g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 422
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