Who has a good recipe for frying chicken with less fat?
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21 Responses to “Who has a good recipe for frying chicken with less fat?”
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Check out all recipes.com. They’ve got a lot of stuff on there.
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grilled chicken is much better than fried. using olive oil helps too, it’s much better for you.
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I always go to it’s the BEST place for recipes and there are ratings. Try looking up “baked fried chicken”. Baking fried chicken is much better for you, and trim off some of the skin first. Coat it in a light mayo and roll in seasoned bread crumbs.
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Grill or bake it. It tastes great and is much better for you!
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Use a different kind of oil-look at the fat contents on peanut oil, canola oil, olive oil, etc. and find the lowest one.
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what about something like shake-n-bake…I’ve tried it before and it tastes pretty good (although I do prefer full-fat, greasy-as-hell fried chicken!)
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For lower fat don’t fry it, grill it. It wil taste better too. Buy a marinade packet called Grill Mates Tomato garlic and basil. It’s a great grilled chicken marinade.Enjoy!
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Remove the skin and fat off the pieces you’re cooking. It’s all I can say.
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I would lightly run it with olive oil and lots of spices, or shake and bake and bake it in the oven.
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dont fry them. u shud try making hainanese chicken, mm find the recipe somewhere on the internet. we boil the chicken~
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Buy a turbo cooker. Somehow you are able to fry stuff with water. O_O You can cook in the turbo cooker with little or no oil.
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only white people know how to f u c k up fried chicken like that
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Take the skin off and fry it in extra virgin olive oil. Make sure the oil is very hot. That way it sears the outside without soaking in. The skin is where the fat is. If you are looking for good taste try to find fresh butchered chicken. The stuff you get from a super market has been frozen and thawed. You can dip it in what you ever you think would be good.
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If you’re really going to fry chicken, you’re going to have use fat of some kind. There’s no way around it. If you’re going to fake the fried chicken, then you can cut down on the fat. I don’t understand what all of the hullabaloo is over fat. Thirty percent of you dietary calories should be from fats of all kinds. What may be the problem is the kind of fat, or oil, consumed, along with all of the carbohydrates that affect its metabolizing. If you’re going to fry chicken, use canola oil to avoid the supposed cholesterol build up thought to be caused by consuming fats. As far as using less fat for frying chicken, it don’t work. Take it from a cook with 50 years of experience and experimentation.
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remove the skin it has most of the fat.
I’d also cook it in a lower fat oil maybe vegetable oil ?
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I never fry but my chicken always looks fried. I remove all skin, then place in non-stick fry pan with small amount of water after sprinkeling chicken with herb chicken seasoning, rotisserie chicken seasoning and grill mates salt free for chicken. Use all three. Do not cover pan and use low to medium heat. The spices will make the chicken appear golden fried on the outside and you will benefit from the taste, and knowing that it is fat free and pretty much salt free. Good Luck!
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Just precook it in the microwawe and then finish frying it for a second in a pan with just a little of olive oil.
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A great recipe for having good crisp chicken, dip in egg and then in crumbbled up very fine plain Corn Flakes. You can lightly spray Pam in your pan and you can also season the egg with what-ever spices you like. Parmesan, Italian,seasoning salt, pepper. salt to bring out the flavor. When it is finished you can get the butter you spray on and spray the chicken lightly. You Bake this in the oven about 325 or 350 and comes out great. Also if you want more flavor you can let the chicken marinate in the egg mixture with the spices in the fridge for about an hour. Good luck
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Low Carb Southern Fried Chicken/,
Recipe courtesy George Stella
Recipe Summary
I Prep Time: 20 minutes Cook Time: 30 minutes ;;
Yield: 4 servingsNutrition Info: Low Carb
3 to 6 cups vegetable oil (more or less depending on pot used)
1 whole chicken, cut into 8 pieces, or 3 pounds boneless chicken breast
3 eggs
1/4 cup heavy cream or water
Breading:
2 1/3 cups soy flour
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon poultry seasoning
Preheat oven to 350 degrees F.
Place a heavy pot over medium-high heat with at least 1-inch of vegetable oil for boneless chicken and 2 inches for whole pieces. Heat oil to 350 degrees F; it is important to monitor and maintain the temperature, or the soy flour breading and your oil will burn. (Portable deep fryers at home are great for this.)
In a medium bowl, mix the eggs and cream to make an egg wash. In a separate larger bowl, mix all the breading ingredients together.
Season the chicken well with salt and pepper. Dip it first in the breading, then in the egg wash, and then back in the breading again, making sure to coat well on all sides. Pat off any excess breading and then carefully place into hot oil and fry until golden brown and crisp, just a few minutes. Remove and drain on paper towels.
Boneless chicken breasts, if thinly cut, may cook all the way by frying alone, but whole chicken will not because of how fast soy flour browns, it is best to piace any chicken you fry with soy flour on a sheet pan and finish by baking at 350 degrees F for an additional 10 minutes for boneless chicken and 20 to 25 minutes more for cut up chicken pieces that have bones. The internal temperature of the chicken should register 165 degrees F. Serve immediately.
Cook’s Note: Soy flour is made from toasted soybeans and has already been “cooked.” Therefore it has a tendency to brown faster than plain flour when frying. Try this same breading for onion rings, baked pork chops, okra, mozzarella sticks, mushrooms, onion rings and eggplant.
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Remove the skin from the chicken, then dampen with water or egg and flour it as usual. (I season my flour with onion powder, garlic powder, salt, and pepper, and maybe some paprika.) Put a couple or three tablespoons of cooking oil onto a large baking pan or cookie sheet with sides and spread the oil evenly over the whole pan. Place the pieces bony side up (for pieces where there is a difference) and bake 1 hour at 375 degrees Fahrenheit, turning after 35 minutes.
You only used a little oil, and there will still be some left in the pan; this really is a much-lower-fat way to fry chicken and still have folks want seconds!