1 cup white whole-wheat flour
2 packets taco season mix
1/2 tsp salt
2 large eggs
2 tbsp milk
2 frying chickens (about 3 1/2 lbs each), cut up
Combine the flour, taco seasoning mix and salt in a large resealable plastic bag with a zip top.
In a shallow bowl, beat the eggs and milk together. Dip the chicken pieces in the egg mixture then place in the plastic bag (a couple of pieces at a time) and shake to coat.
Place the chicken bone side down on a greased cookie sheet that has sides. Bake uncovered at 350 degrees for 55 to 60 minutes until the juices run clear when pricked with a fork.
Serves 10 to 12.
Note: May substitute your favorite low-carb flour-type product for the flour. Diabetics should never use the usual bleached white flour.