A low-fat Southern fried chicken? Yes! And that's compared to other fried chicken recipes, not celery sticks! By using skinless chicken thighs, a low-fat buttermilk coating, and frying quickly in hot oil, this Southern fried chicken is significantly lower in fat than the traditional fried chicken recipes.
- 10 boneless, skinless chicken thighs
- 2 cups low-fat buttermilk
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 2 tablespoons kosher salt
- 4 teaspoons black pepper
- 4 cups all-purpose flour (for dredging)
- Canola or peanut oil (for frying)
Gather the ingredients.
In a mixing bowl combine the chicken, buttermilk, paprika, cayenne, and half the salt and black pepper. Mix well and refrigerate for 2 hours to marinate.
Add the flour, and remaining salt and black pepper, to a baking dish. Using tongs, remove the chicken, 2 to 3 pieces at a time and coat well in the seasoned flour. Be sure to press the flour into the meat cover completely. Shake off excess and reserve on a baking sheet.
When all the pieces of chicken are dredged in the flour, add about an inch of oil to a heavy frying pan. Over medium-high flame, heat the oil to 375 F.
Test the oil, then add the chicken and cook for 7 to 8 minutes per side, until the outside is browned and the meat is cooked through.
Serve immediately, or hold in a warm oven if doing in batches.
- To test if the oil is hot enough, drop a small piece of the coating from the chicken into the oil. The coating will bubble and begin to fry. This is the perfect temperature to fry in.