Opt for pan frying rather than deep frying to make a low-fat fried chicken.
Fryer chickens, also known as broiler chickens, are small, young chickens, up to 3 ½ lbs. in weight and 2 ½ months old, according to Food.com. These are usually cut into pieces for breading and frying or left whole for slower methods of cooking. Pan frying instead of deep frying makes your cooked chicken lower in fat since pan frying requires a smaller amount of oil than deep frying. To make your fryer chicken low fat, you must combine low-fat cooking techniques, such as pan frying, with reduced-fat ingredients like low-fat buttermilk.
Instructions
1. Cut the wings, thighs and legs off the fryer chicken. Separate the legs from the thighs, if desired.
2. Bend the chicken breast until it lies flat. Press the butcher knife into the center of the breast to break the breastbone and split the chicken breast into two.
3. Place the chicken parts into a zip-top bag with the buttermilk.
4. Marinate the chicken in the refrigerator for two hours.
5. Remove the chicken from the buttermilk and throw away the buttermilk and zip-top bag.
6. Place the chicken pieces into a new zip-top bag and add the seasoned salt, flour and cracker or cereal crumbs.
7. Close the bag and shake it to coat the pieces.
8. Pour the oil into a skillet and heat the oil over medium heat for two minutes.
9. Add the chicken parts in a single layer to the skillet.
10. Cook the chicken on the first side for nine minutes, then flip and finish cooking the chicken until a meat thermometer registers 180 degrees when inserted into the thickest portion of the meat on each piece.
11. Drain the chicken on paper towels and let cool slightly before eating.
Tags: deep frying, chicken breast, chicken parts, deep frying make, fryer chicken, frying make