Best Healthy Ish Fried Chicken Recipe By Tasty Recipes

Healthy-Ish Fried Chicken Recipe by Tasty image

Provided by Danny Balding

Yield 4 servings

Number Of Ingredients 6

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 image

Provided by Tiffany Lo

Categories Dinner

Time 5h15m

Yield 4 servings

Number Of Ingredients 15

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!