Fat Free Fried Chicken Food

FRIED CHICKEN

Steps:

• Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
• Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
• In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
• Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
• Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
• Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
• Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.
• Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
• When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
• After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
• Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.

THE BEST FRIED CHICKEN

Steps:

• Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.
• Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)
• Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
• Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.
• Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.

VERY SIMPLE OVEN FRIED CHICKEN -- LOW FAT

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Sprinkle salt and pepper over both sides of chicken.
• Spray chicken all over with veggies spray.
• Sprinkle all over with paprika.
• Fit a rack into a roasting pan; spray with veggie spray.
• Place chicken bone side down on roaster rack.
• Roast for approximately 45 minutes or until juices run clear.

ULTRA LOW FAT CHICKEN-FRIED CHICKEN WITH CREAM GRAVY

Steps:

• Lightly pound chicken breasts with table knife handle until they are thinner, larger and lightly tenderized.
• Dip in egg white and roll in crushed corn flakes.
• In skillet sprayed with nonstick cooking spray, brown and cook over medium-low heat 5-6 minutes on each side. (Will burn easily; keep heat fairly low.) Turn only once. When chicken is done, remove from skillet.
• Add flour to skillet and brown over medium heat, stirring occasionally. This will burn easily. Remove skillet from heat and set aside.
• In medium bowl, combine remaining gravy ingredients. Using a whisk, with skillet still removed from heat, add gravy liquid while stirring. Return to heat, whisk and stir until gravy thickens. Serve gravy spooned over chicken. Enjoy!

BEST-EVER FRIED CHICKEN

Steps:

• In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until skin is golden brown and juices run clear. Drain on paper towels.

MY BIG FAT GREEK FRIED CHICKEN

Steps:

• NOTE: DO NOT SUBSTITUTE Recipe #488671 WITH ANY OTHER SEASONING! PREPARE THE BREADING EXACTLY AS WRITTEN (STEP 1): RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half).
• POUR 7 3/4 cups cold water into a large wide saucepan (with an accompanying lid), then add 1/4 cup extra virgin olive oil, 2 tablespoons fine sea salt, and slices of 1 thinly sliced lemon; STIR to mix well; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken between 4-36 hours in refrigerator, turning chicken as needed (marinate 36 hours for the most tender, flavorful chicken). NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT FOR 20-30 MINUTES (TURN CHICKEN ONCE MIDWAY THROUGH).
• MEASURE the BREADING ingredients into a large sealable container, such as a GLAD food storage container or a Ziploc bag: 2 cups all-purpose flour, 1 tablespoon fine sea salt and 1 tablespoon Recipe #488671; SEAL the container with mixture; SHAKE well until thoroughly combined.
• REMOVE chicken from marinade with tongs; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
• ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
• CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
• FRY chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); FOR SOFT BREADING: Place cooked drained chicken into a large Ziploc bag to steam (the steam will soften the breading). Before serving, reheat chicken if needed, in sealed Ziploc bag in a microwave oven, using the same setting for reheating 1-2 frozen pastries (just before bag will begin to swell from heat and steam). FOR CRISPY BREADING: Place chicken on wire rack over baking sheet. Transfer into a preheated 170°F oven until all chicken has been fried.
• MAINTAIN frying fat temperature for remaining chicken; REPEAT the same cooking/steaming or warming procedures for the remaining chicken.
• SERVE with lemon wedges if desired, for a squeeze of fresh lemon juice.
• ENJOY!

LOW-FAT BISQUICK OVEN FRIED CHICKEN

Steps:

• Place butter in 13x9 pan. Preheat oven to 425°F and place pan and butter in oven while it's preheating.
• Combine Bisquick, paprika, salt, and pepper in a large resealable bag.
• Skin chicken, if desired. Rinse each piece under cold water. Then place in bag, one or two pieces at a time, and shake to coat well.
• When butter is melted in pan (pan should be hot), place meat in pan, meaty sides down.
• Bake 35 minutes; turn pieces over and bake an additional 10-15 minutes or until internal temperature reaches 160°F.
• Excellent with mashed potatoes, biscuits, and green beans!

LOW-FAT OVEN-FRIED CHICKEN

Steps:

• Combine chicken pieces and buttermilk in a large zip-top bag and marinate in refrigerator 1 hour, turning occasionally.
• Preheat oven to 450°F.
• Combine flour and seasonings in another large plastic bag.
• Remove chicken from first bag (discarding marinade) and shake in flour mixture one piece at a time.
• Shake off excess flour.
• Place chicken pieces on a baking sheet lined with parchment paper.
• Lightly coat chicken with cooking spray.
• Bake for 35 minutes or until done, turning after 20 minutes.

BAKED-UP FRIED CHICKEN, LOW FAT

Steps:

• . Preheat oven to 450F (230C).
• Line a rimmed baking sheet with foil and set a wire rack on top.
• Spray rack with cooking spray.
• In a large bowl, whisk buttermilk with egg white, add chicken and turn to evenly coat.
• Measure flour, salt, garlic powder, oregano, chili powder and baking powder into a large plastic bag.
• Close top and gently shake to evenly mix.
• Remove chicken, one piece at a time, from buttermilk and shake off excess liquid, then place in bag.
• Close top and shake gently to evenly coat.
• Remove from bag, shaking off excess coating, then place on rack, repeat with remaining chicken, one piece at a time.
• Discard any remaining milk and flour mixtures.
• Using a brush, lightly dab oil as evenly as possible over coating on chicken.
• Bake in centre of preheated oven until coating is crisp and golden, about 30 minutes.
• TIP:.
• If you have time, let chicken marinate in buttermilk before roasting. This makes it even more tender and adds tang, too! Place chicken and buttermilk mixture in a large plastic bag. Push chicken down into marinade, then squeeze out as much air as possible from bag. Seal tightly with an elastic band as close to chicken as possible. Place in a large bowl. Refrigerate 4 hours or overnight. Then proceed with recipe as written.

DEEP-FRIED CHICKEN (BUT LOW FAT!)

Steps:

• Cut the chicken into pieces.
• Remove skin and extra fat from each piece (except wings -- too hard!).
• When all pieces are skinned and rinsed, salt each piece on both sides and put into a large bowl.
• Cover bowl and allow to sit in refrigerator overnight, if possible, but at least for an hour or two.
• Heat your recycled shortening (see below) in dutch oven.
• Pour milk into a medium bowl, and flour into another.
• When the shortening is hot enough, roll a piece of chicken in the flour, then dip into the milk, then roll in flour again.
• Carefully drop each piece into hot oil. If the shortening is hot enough, the chicken will float. Depending on the size of your kettle, a whole chicken might be 4-6 batches; just don't overload the kettle.
• Larger pieces may need to be turned over.
• Remove pieces with tongs when golden brown; place on paper towels to drain.
• Serve hot, but it's great cold the next day!
• Recycled shortening: Crisco, for example, comes in a 3-lb. "can" (in quotes because it's cardboard, not metal). The first time you make this chicken, use a full can. When the cooking is done and the shortening has cooled somewhat, pour the liquid into a container (metal coffee can, or similar) except for the brown sludge at the bottom (residue from flour, etc,) which is thrown out. Save the shortening, covered, in your refrigerator until next time. Add enough fresh shortening to the kettle to replace the part you threw out. P.S. When starting with all fresh shortening, adding a little bacon grease will improve flavor of your first batch of chicken.