Okay so today, I am watching the food network again and it dawned on me that one of our classic favorites in the south has yet to be redone in a way that is actually healthy for you and yet provides EXACTLY what we want. Fried Chicken. Now before you baulk about it, let me explain. I am a great believer that yes, you can coat and bake chicken and it will be good. I love baked "fried" chicken. However, it's not the same. So here's what I do. And while my father, who is an executive chef, "hated" the idea and said that it took away from the flavor when I told him about it, when he tasted it, loved it. Below, I am going to explain everything to you.
I love to use chicken breasts, but I have done the whole chicken pieces.
1. choose your chicken parts.
2. in a pot of water, add salt, pepper, and whatever other "seasonings" you want to.
3. add 2 chicken bouillon cubes
4. boil chicken until it is "almost done".
5. while waiting for the chicken to get par cooked mix flour, salt, pepper, and again your same seasonings if you would like, that you added to your water.
6. remove from boiling water and let it "drain" on paper towels, but do not dry the chicken, it needs to be wet
7. dip your chicken in flour mixture
8. in a pan or deep fryer, heat your oil appropriately to 350 degrees
9. fry the flour dipped chicken for just until the coating is sufficiently browned. It will only take a couple of minutes because your chicken is almost completely cooked. It needs to be 165 degrees when finished. Because you have cooked the chicken previously, the amount of oil soaked up in the cooking process is SIGNIFICANTLY LESS. You get the crunch of the fried chicken and you cut down on the calories and on the unhealthy oil. You have incredible flavor because you can season it however you want to. It's amazing.
ENJOY!!!
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