Serves: 6
Total Calories: 581
1. Sprinkle lemon juice over chicken and turn until thoroughly moistened. Let stand 1 1/2 hours, turning pieces occasionally. Pat chicken dry with paper towels. Sprinkle with salt dip in flour and shake off excess. Dip in egg roll in crushed pork rinds to coat thoroughly.
2. In a heavy skillet, heat oil (should be 1/4 -inch deep at all times during frying). Add one-half of chicken pieces and when deep golden brown, turn and complete frying. Test for doneness. Remove to platter and keep warm. Fry remaining chicken. Serve garnished with lemon wedges.
This Lemon-Breaded Fried Chicken recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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