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Nov 7, 2010 02:40 PM

want healthiest Southern fried recipe(not oven friied)


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  1. hahaha! For what? Chicken? Okra? Turkey? hush puppies?

    1. This is a joke, right? Fried is fried, if you want to make it "healthy" don't put anything on it before putting in a skillet of oil or lard, which is truly southern

      1 Reply
      1. re: Cherylptw

        Exactly. The healthy fried chicken recipes involve doing it in the oven - not frying. Frying is frying, and healthy fried is oxymoronic - especially in the South.

      2. The original comment has been removed
        1. the key to minimizing oil absorption has to do with the physics of water and oil.

          if your oil is hot enough, the food item will not absorb oil.

          and is there any evidence "oven" fried is more healthful? the "problem" is the flour coating and the oil in it -- which comes with either oven or skillet techniques -- and of course, the fat in the chicken SKIN, which is your biggest culprit (and WHY it tastes soooo gooood).

          and my nitpick of the month is: the word HEALTHFUL! fried chicken isn't healthy, it is dead. it may not be healthful to you, though, depending on how much you stuff down your gullet with the mashed potatoes and gravy.

          9 Replies
          1. re: alkapal

            It's not the grease, it's the flour and the mashed potatoes and the biscuits ...

            1. re: MandalayVA

              oh yeah! pull off some fried chicken (preferably a piece of the thigh with the crusty-skin intact) and slap that into a nice hot biscuit. it's not a regular everyday kind of food, but a real tasty treat when you can get it.

              1. re: alkapal

                OK, I'm comin' over to your house, alkapal.

                1. re: Sue in Mt P

                  come on over. i'll make some gravy, too. i like it with lots of black pepper, how about you?

                  i see you are in the fine town of mount pleasant. i love your area. my nephew is a civil engineer with the town (the chief, in fact).

                  ps that smoky bones used to have some mighty fine smoked chicken!

                  1. re: alkapal

                    Yes black pepper is best.

                    I'll tell your nephew hey if I see him.

                    Don't get much smoked chicken-too busy with the last of our local shrimp. MMMMmmm

            2. re: alkapal

              and my nitpick of the month is: the word HEALTHFUL! fried chicken isn't healthy, it is dead. it may not be healthful to you, though, depending on how much you stuff down your gullet with the mashed potatoes and gravy


              While I agree with you re: "healthy" v. "healthful" in describing foods, common usage now has so butchered the original meaning of "healthful" that it is now accepted -- at least by the hoi polloi -- as essentially synonymous with "healthy".

              From the American Heritage Usage Notes for "Healthy":

              The distinction in meaning between healthy ("possessing good health") and healthful ("conducive to good health") was ascribed to the two terms only as late as the 1880s. This distinction, though tenaciously supported by some critics, is belied by citational evidencehealthy has been used to mean "healthful" since the 16th century. Use of healthy in this sense is to be found in the works of many distinguished writers, with this example from John Locke being typical: "Gardening . . . and working in wood, are fit and healthy recreations for a man of study or business." Therefore, both healthy and healthful are correct in these contexts: a healthy climate, a healthful climate; a healthful diet, a healthy diet.



              Oh and by the way, totally agree with you on the hot oil thing for making fried foods less greasy and arguably more "heathful" :-)

              1. re: ipsedixit

                i REFUSE to be compromised by the "HOI POLLOI"!

                (which, oddly enough, looks like "hoi "pollo"!). LOL!

                hoy pollo. a whole diff'rent world, mi amigo.

                1. re: alkapal

                  To paraphrase the sign-off that the Most Interesting Man in the World uses to close his Dos Equis commercials, "stay true my friend, stay true ..."

                2. re: ipsedixit

                  it has not been butchered, it has evolved in meaning. as words do. and as your cut and paste indicates that shift happened 500 years ago.

                  and language is determined by usage, ie the hoi polloi.

                  i have my pet peeves in this area, i assure you, like fewer/less, but i also know it's a losing battle.

                  as i always say in these conversations - if someone says that restaurant was terrific do you think it means they ran from it in terror?

              2. Well, everybody else is arguing, but I'll tell you how I fry a chicken. Done this way, there's significantly more oil in the pot after frying than there was before. In other words, there's less fat in the cooked chicken than there was in the raw chicken. Not sayin' it's health food, but it's not a greasy mess, either...

                Toss serving pieces of chicken in AP flour seasoned with salt and pepper. Shake off all excess flour. Arrange on a wire rack.

                Meanwhile, heat an inch or two of oil in a heavy pot over high heat. Use a bigger pot than you think you'll need - you don't want to crowd the chicken, and it'll keep spattering to a minimum.

                When the oil hits 360F, carefully place the chicken into the pot. Keep an eye on the oil temperature - it will plunge at first, and then begin to rise again. If it approaches 350F, lower the heat. Turn the chicken pieces every ten minutes or so.

                Remove the chicken when it's golden brown and delicious, and allow it to rest for a few minutes on a (clean) wire rack. Serve with mashed potatoes (made with butter and cream, gravy, and greens with plenty of pork. The chicken will be the healthiest thing on your plate.

                1 Reply
                1. re: alanbarnes

                  Yeah that's how it's done. I'll use cornstarch or rice flour sometimes, to vary the texture of the crust.

                  Larry zeigler, do the alanbarnes test and measure how much oil is in the pot before and after frying your chicken. I'm willing to bet there will be no change or even slightly more oil left over.