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FROM THE
alt.support.diet.low-carb
COOKBOOK

Crispy Chicken with Honey Mustard from Anne Van Dyke

Boneless skinless chicken breasts (I used 4 for family of 5)

Cut each into 4 strips (they are about 2 inches wide each)

First, dip into mixture of:

1/3 cup sour cream (1-2 carb)
2 Tbsp. heavy cream (2 carb)
2 Tbsp. Guldens spicy brown mustard (0 carb)
2 eggs (0 carb)
I added some salt substitute (for potassium) and natures seasoning (salt free) sprinkle both to taste.
About 2 to 3 Tbsp. water to thin to pancake batter-like thickness

Then dip into

Plain pork rinds post food processor
Some more salt substitute and seasoning as desired

I cook these in a glass pan that is sprayed with butter flavored NO carbohydrate cooking spray at 425. I also sprayed the tops of them with the spray ( a trick my grandma taught me) so they are "oven fried"  I cook until done (no pink throughout of course) about 25 minutes. Or cook at time and temp your normally cook chicken.

No carb "Honey" mustard sauce..

1/2 cup real mayonnaise
1 to 2 Tbsp. spicy brown mustard (to taste)
Your favorite sweetener to taste - yes it really sweetens it to make it taste like honey mustard!

Tonight when I made it I added some no carb Caesar salad dressing I had found (I made from a packet) at the store - about 1 Tbsp. - added a nice flavor.

Just experiment with the above... there are no carbs in it and boy does REAL mayonnaise beat the low fat junk I have eaten for so long!! Add above ingredients to taste. If you have added too much sweetener as I did, add a little more mustard to balance out. I used powder equal. Will try stevia next....

My calculations are that there are less than 10 carbs for the whole thing!!