Do you want to eat healthy but still have that craving every now and then for that "Southern Fried Goodness"? Here is a healthier version of Mom's Southern Fried Chicken...
Fried Chicken - (a Healthier Version)- that will make you want to shout the Rebel yell - even if your a Yankee!
Yee-haw!
Ingredients
· 1 broiler/fryer organic chicken, cut into 8 pieces (you may even use skin-off breast pieces)
· 2 cups plain Kefir or low fat buttermilk (I make my own Kefir)
· 2 tablespoons kosher salt
· 2 tablespoons Hungarian paprika
· 2 teaspoons garlic powder
· 1 teaspoon cayenne pepper
· Flour, for dredging (whole wheat pastry)
· Coconut oil, for frying
· Directions
Place chicken pieces into a glass container and cover with kefir or buttermilk. Cover and refrigerate for 12 to 24 hours - or whatever time you have. This tenderizes the chicken and adds flavor too.
Melt enough coconut oil over medium-low heat (I use expeller pressed/organic that has a neutral flavor instead of cold pressed extra virgin which has a coconut flavor) so that it comes just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once oil liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. it should look red. Dredge chicken in flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. The internal temperature should be 180 degrees.
Drain chicken on a rack over a sheet pan.
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