Flash-Fried Finger-Lickin' Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Flash frying is a high-heat deep frying technique used to rapidly fry small shrimp to avoid overcooking them before the crust browns. Flash flying requires an oil temperature of at least 400°Fwhich means you have to use an oil with a high smoke point like grapeseed oil. By poaching the chicken first and then flash frying it, I was able to eliminate 20 grams of fat and at least 250 calories from traditional fried chicken. Because the chicken is already cooked, it only has to spend enough time in the hot oil to brown the crust, which means it absorbs less oil. Ingredients:
3 cups low-fat, low sodium chicken broth |
salt |
4 skinless, bone-in chicken thighs |
2 quarts grapeseed oil |
1 1/2 cups whole wheat flour |
1 tablespoon sweet paprika |
1 1/2 teaspoon celery salt |
1 tablespoon freshly ground black pepper |
2 cups low-fat buttermilk |
Directions:
1. Heat the chicken broth in a medium sauce pot over high heat, seasoning it generously with salt. Add the chicken thighs to the pan and bring the broth to a simmer. Cover and reduce the heat to low. Simmer gently until the chicken is tender, about 40 minutes. Remove the thighs from the liquid, pat them dry, and set them aside on a platter, covered with foil to keep them warm.
2. While the chicken is cooking, pour the grapeseed oil into a large pot with high sides, and bring it to 400˚F F high heat. Set a wire rack in a rimmed baking sheet or over several layers of paper towels (for draining the chicken). In a shallow dish, combine the flour with the paprika, celery salt, black pepper, 1 teaspoon salt, and the cayenne. Use a whisk to thoroughly combine the ingredients.
3. Combine the warm chicken thighs with the buttermilk in a large bowl, coating them completely. Dredge the thighs in the seasoned flour. Then dip the thighs in the buttermilk and dredge them in the seasoned flour once more, to double coat the chicken. Shake off any excess flour.
4. Fry the chicken, 2 pieces at a time, in the hot oil until deep golden brown, 30 seconds to 1 minute. Drain on the wire rack, and serve immediately.
5. Per serving: 4160.0 calories, 3950.0 calories from fat, 439.0g total fat, 42.0g saturated fat, 0.0mg cholesterol, 180.0mg sodium, 67.0g total carbs, 7.0g dietary fiber, 28.0g sugars, 12.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Now Eat This: 150 of America's Favorite Comfort Foods, All Under 350 Calories by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by the Random House Publishing Group. All Rights Reserved.Hailed as the Leading Chef of his Generation by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.
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