| Ingredients |
1 kg Chicken Breast, boneless, cut into fingers
1 Egg, beaten
1 cup CarboLite Bake Mix
1 tbsp Garlic
2 tsp Tarragon
1 tsp Salt
1 tsp Pepper
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| Preparation |
Coat raw chicken in egg. Mix dry ingredients together in a sturdy plastic
bag. Dredge coated chicken in dry mix; put all the pieces into the bag
with the mix, shake very well, ensuring even coverage and that no pieces
stick together. Deep-fry the coated, dredged chicken fingers until done.
I do not know the stats of bake mix. Below are the stats without.
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Per Serving: 1682 Calories; 36 g Fat; 10 g Sat Fat; 850 mg Cholesterol; 3123 mg Sodium;
3 g Carb; 0.79 g Fiber; 315 g Protein. |
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