Healthy Ish Fried Chicken Recipe By Tasty

HEALTHY-ISH FRIED CHICKEN RECIPE BY TASTY

Healthy-Ish Fried Chicken Recipe by Tasty image

Here's what you need: chicken, buttermilk, unbleached all-purpose flour, salt, pepper, coconut oil

Provided by Danny Balding

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 chicken, butchered
½ qt buttermilk
2 cups unbleached all-purpose flour
2 teaspoons salt
2 teaspoons pepper
coconut oil, for frying

Steps:

Marinate chicken pieces in buttermilk, covered, for 6-12 hours in the refrigerator.
Preheat the oven to 350°F.
Combine flour, salt, and pepper in a large bowl. Take chicken out of the buttermilk and coat each piece with the flour mixture.
Put about 1-inch deep of coconut oil in a pan and fry the chicken for 4 minutes per side.
When all chicken is done, put on a baking sheet with a wire rack and bake the chicken the rest of the way for 25 minutes or until it reaches 180°F.
Serve hot with your favorite dipping sauce.
Enjoy!

Nutrition Facts : Calories 428 calories, Carbohydrate 59 grams, Fat 9 grams, Fiber 2 grams, Protein 22 grams, Sugar 5 grams

THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY

The Crispiest Fried Chicken Recipe by Tasty image

We tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!

Provided by Tiffany Lo

Categories Dinner

Time 5h15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons lemon zest, about 1 lemon
8 bones in chicken pieces, (4 drumsticks and 4 thighs)
6 cups canola oil, for frying
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ teaspoons kosher salt, plus more to taste
1 cup buttermilk
2 large egg whites
2 tablespoons vodka

Steps:

Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
Enjoy!

TASTY, HEALTHY, AND QUICK CHICKEN

Tasty, Healthy, and Quick Chicken image

Using bran as part of the breading adds few calories to the chicken and is very good for you to boot!

Provided by Fishwrap

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 2h25m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup lowfat buttermilk
1 tablespoon Hungarian paprika
1 ½ pounds skinless, boneless chicken tenders
1 ½ cups wheat bran, divided
½ cup seasoned dry bread crumbs
2 tablespoons grated Parmesan cheese
½ teaspoon sea salt
⅛ teaspoon garlic powder

Steps:

Stir buttermilk and paprika together in a measuring cup until well blended.
Place chicken tenders in a large plastic bag. Pour the buttermilk mixture over the chicken and massage the bag until the chicken is fully covered. Refrigerate for 2 to 24 hours.
Preheat oven to 375 degrees F (190 degrees C).
Combine 1/2 cup bran, bread crumbs, cheese, salt, and garlic powder in a shallow bowl.
Drain the buttermilk mixture from the chicken and discard. Place the chicken tenders in the crumb mixture and coat well, turning to cover each side. Spread the remaining bran down the center of a baking sheet. Place the chicken tenders on the bran.
Bake in the preheated oven until the chicken is no longer pink in the center, 15 to 20 minutes.

Nutrition Facts : Calories 219.3 calories, Carbohydrate 18.5 g, Cholesterol 67.7 mg, Fat 4.8 g, Fiber 7 g, Protein 29.2 g, SaturatedFat 1.5 g, Sodium 337.8 mg, Sugar 2.7 g

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