Ingredients
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1
-
1/2
-
1/2
-
2
-
-
-
-
-
-
-
-
-
-
-
Directions
Deep-Fried Chicken But Low Fat!, Old family recipe, so simple that guests refuse to believe that I’m not hiding some secret ingredient! Removing the skin from the chicken greatly reduces the fat content, but the chicken is moist and tasty, with a lovely brown crust. It’s labor intensive, but worth every minute!, this is a really good basic recipe, I tried this and a couple other recipes to find a good one for the 4th. I perfer a little more seasonings though, thanks for the recipe!
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Steps
|
1
Done
|
Cut the Chicken Into Pieces. |
|
2
Done
|
Remove Skin and Extra Fat from Each Piece Except Wings -- Too Hard!. |
|
3
Done
|
When All Pieces Are Skinned and Rinsed, Salt Each Piece on Both Sides and Put Into a Large Bowl. |
|
4
Done
|
Cover Bowl and Allow to Sit in Refrigerator Overnight, If Possible, but at Least For an Hour or Two. |
|
5
Done
|
Heat Your Recycled Shortening See Below in Dutch Oven. |
|
6
Done
|
Pour Milk Into a Medium Bowl, and Flour Into Another. |
|
7
Done
|
When the Shortening Is Hot Enough, Roll a Piece of Chicken in the Flour, Then Dip Into the Milk, Then Roll in Flour Again. |
|
8
Done
|
Carefully Drop Each Piece Into Hot Oil. If the Shortening Is Hot Enough, the Chicken Will Float. Depending on the Size of Your Kettle, a Whole Chicken Might Be 4-6 Batches; Just Don't Overload the Kettle. |
|
9
Done
|
Larger Pieces May Need to Be Turned Over. |
|
10
Done
|
Remove Pieces With Tongs When Golden Brown; Place on Paper Towels to Drain. |
