- 4
Ingredients
- 3 cups chicken broth
- Salt
- 4 skinless chicken thighs
- 2 quarts grapeseed oil
- 1 1/2 cups whole wheat flour
- 1 tablespoon paprika
- 1 1/2 teaspoons celery salt
- 1 tablespoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 cups lowfat buttermilk
Preparation
Step 1
1. In a medium saucepot, over high heat add the chicken broth and season it well with salt. Add the chicken thighs to the pot and bring the broth to a simmer. Cover the the pot with a lid, reduce the heat to low and gently simmer the chicken thighs for 40 minutes or until they are tender. Remove thighs from liquid, pat them dry and set them aside, covered to keep them warm.
2. Meanwhile, over high heat, bring the grapeseed oil to 400? in a large pot with high sides. In a baking dish, combine the whole wheat flour with the paprika, celery salt, black pepper, 1 teaspoon salt, and cayenne and mix the ingredients together well. In a large bowl combine warm chicken thighs with buttermilk to coat. Next, dredge thighs in the flour mixture. Repeat process one more time to double coat the chicken. Shake off the excess flour.
3. Fry the chicken, 2 pieces at a time, for 30 seconds to 1 minute, or until they are a deep golden brown. Drain the chicken on a roasting rack or on paper towels. Serve immediately.
Before: 549 cals, 30 g fat
Un-Fried Chicken:
Calories: 213
Protein (g): 17
Carbs (g): 14
Fat (g): 10.2
Cholest (mg): 58
Fiber (g): 3
Sodium (mg): 1168