"HEALTHIER" SOUTHERN FRIED CHICKEN RECIPE?
- larry ziegler Nov 7, 2010 09:36 AM
NOT baked please
Where is it?
Not sure what you're gonna get in the way of responses here. Fried chicken is pretty basic (in theory anyway). Chicken, breading/batter, hot oil. Not much to mess with.
Basically, since all oils are pretty much the same in terms of calories by volume, you can limit calories by ensuring the that oil is drained away as the chicken dries (blot with paper towels then place on a wire rack to dry), by removing the chicken skin, by using chicken breast exclusively, by using a thin crust (making sure to brush off excess flour as you likely should anyway), by maximizing the meat to crust ratio (which is to say by using LARGE uniformly shaped breasts), and by serving small portions.
You can also make it as healthy as possible by using oils that are low in saturated fat and free of trans fats.
I'm not sure it would be worth it but you could use breast meat only, remove the skin, use whole wheat flour to coat it. Theoretically, if you fry properly, the food shouldn't absorb that much oil but I've yet to find it done like that.
i think while still frying the best youre guna be able to do is sub healthier oils and use whole grains as a coating instead of white flour or breadcrumbs. could also try breading with quinoa or brown rice flour over a traditional wheat flour.