Low Carb Crispy Buttermilk Fried Chicken
* 1 1/2 cups buttermilk
* 1 tablespoon lemon juice
* 1 broiler-fryer chicken, chicken cut into 8 pieces (about 3 pounds)
* 1 cup CarbQuik flour
* 1 teaspoon salt
* 1/2 teaspoon fresh ground black pepper
* vegetable oil (for frying)
In a large bowl, mix buttermilk and lemon juice. Add chicken, cover and refrigerate for at least 3 hours (can marinate overnight). Preheat oven to 350°F Drain chicken and pat dry with paper towels.
Combine CarbQuik and pepper in a plastic bag. In 2 batches, add chicken and toss to coat. Place chicken on wire rack and let dry 15 minutes. Heat 1/2 cup oil in a large skillet over medium heat, and fry chicken in batches 4-5 minutes per side, until golden brown.
Place chicken on baking sheet and bake 25-30 minutes until chicken is cooked through.