Anyone got any Fried Chicken Recipes for dieters
By suspenseful
@suspenseful (40193)
Canada
June 8, 2007 12:03pm CST
MY husband loves fried chicken, I tried out the regular one in my stainless steel frying pan, and the crust was not crispy enough. I tried one in the oven, but it called for one quarter cup of margarine. That seems a bit much as I am trying to lose weight. So would anyone here give me a recipe for either pan fried chicken or oven fried chicken without so much margarine or olive olive or butter?
1 person likes this
8 responses
@HomeFlower (987)
• Canada
26 Oct 07
My husband likes this chicken technique.
Place the chicken pieces in an ungreased, heated frying pan.
Sear both sides.
Cover, turn the heat down and let cook thoroughly.
You can add pepper or whatever spices you normally use, before you sear it.
The end result is, it's crispy on the outside like fried chicken but doesn't have any breading, it's juicy on the inside but contains no oils.
1 person likes this
@suspenseful (40193)
• Canada
1 Nov 07
What type of pan do you use, cast iron, stainless steel, or teflon (the new kind)? I was thinking what if it stuck.
@suspenseful (40193)
• Canada
28 Nov 07
I got a couple of cheap teflon frying pans and the labels on them say that they cannot be put on more then medium heat.
@HomeFlower (987)
• Canada
7 Nov 07
It does stick at first (very little) but if you don't move it around until it's seared, it unsticks itself easily.
The frying pan I use is non-stick Lagostina International Renaissance. My husband surprised me with it a couple years ago and I'm pretty sure it was very inexpensive because he tends to hold onto money unless I'm around.
1 person likes this
@emarie (5442)
• United States
8 Jun 07
my husband likes his chicken fried to, but i hate doing it the pan way because i either undercook it or i burn it. and i don't like bringing out the fryer because its a real hassle and all that oil. but my husband just likes the crispy skin it gives. and I just put some seasoning in some flour and coat some chicken with that and place that in the oven for 1hr at 375-400 and it turnes out fine. there's still some oil that comes out from the chicken but nothing added. its also real simple since i have 2 little ones, the oven is the best since i can place it in, set the timer and basiclly forget about it.
1 person likes this
@suspenseful (40193)
• Canada
9 Jun 07
With me, I have to stand over the pan all the time and watch it, so frying the chicken in the oven is better for me. We don't have a fryer (it broke) but we use the pan on top of the stove which is why I have to watch it. This sounds just what I want.
@Roswell (104)
• India
9 Jun 07
Well i am not much of a cooking fan but i do can tell how i like my chicken with some usefull tips. Marginate you chicken for a whole day before cooking it gives taste to it. To make the crust of the chicken skin more in content dip it in readymade bread crumbs available in the market it will surely give your chicken a lovely taste and texture and oh yes for saving your self from oily yet more nutritious chicken try boiling it and then frying it.
1 person likes this
@suspenseful (40193)
• Canada
26 Oct 07
I make my own breadcrumbs,and I do use a marinade, but I did not know it took a whole day.
@aninspiration (346)
• United States
9 Jun 07
when I was on the atkins diet we beaded the chicken with an egg wash and pork rinds cruncherd up finely
@suspenseful (40193)
• Canada
9 Jun 07
That sounds like a novel way of coating chicken using ground up pork rinds. We usually just buy pork chops, unless it is Christmas or Easter then we buy a ham and a chicken.
@butterfly39 (3904)
• Philippines
9 Jun 07
If you have a turbo cooker, maybe you can give a try, just marinade the chicken with the crust then put it on the turbo for about 310 F about 5-10 minutes. Just check it once in a while.
1 person likes this
@suspenseful (40193)
• Canada
9 Jun 07
We don't have a turbo. We have a microwave, and a convection oven.
@Roswell (104)
• India
9 Jun 07
Well i am not much of a cooking fan but i do can tell how i like my chicken with some usefull tips. Marginate you chicken for a whole day before cooking it gives taste to it. To make the crust of the chicken skin more in content dip it in readymade bread crumbs available in the market it will surely give your chicken a lovely taste and texture and oh yes for saving your self from oily yet more nutritious chicken try boiling it and then frying it.
1 person likes this
@angel_marie5 (1259)
• United States
8 Jun 07
i think my way of cooking fried chicken can help you out a bit on this concern. i usually boil my chicken pcs with water, little amount of salt and pepper til the meat are cooked enough to the bones or no more blood in it.i can us the broth for other dish then stand the cooked chicken to cool. in a separate bowl beat 1 egg, dash with parsley & garlic powder then dip chicken pcs into it before you coat with flour or bread crumbs. deep fry in any trans fat free oil with enough temperature so that crust be good enough with the flavor and oil won't soak in it. pat or drain your chicken with paper towel before serving with a cup of rice and steamed mix vegetable.
