Don't miss another issue…      Subscribe

The Perfect Fried Chicken












Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free


1 whole chicken
1 cup buttermilk
1 ½ teaspoons salt
1 teaspoon red hot pepper sauce
1 cup all-purpose flour
2 teaspoons paprika
1 teaspoon black pepper
freshly ground
2 cups vegetable shortening


  1. Cut up chicken into 8 pieces, then cut each chicken breast in half crosswise.

  2. Combine buttermilk, ½ teaspoon salt and red pepper sauce in a large 2-gallon resealable plastic storage bag; add chicken.

Seal bag and turn chicken with buttermilk mixture to coat.

Refrigerate 4 hours or overnight, turning bag over once.

  1. Combine flour, paprika, pepper and remaining 1 teaspoon salt in pie plate or shallow dish.

Work with several pieces of chicken at a time.

Remove chicken from buttermilk, shaking off excess.

Add to flour mixture, turning to coat evenly.

Transfer pieces to wire rack.

Repeat process with remaining chicken; let stand 30 minutes.

  1. Meanwhile, heat oven to 250?F.

Line a jelly-roll pan with double layer of paper towels.

Heat shortening in 10-inch cast-iron skillet over medium heat, until temperature reaches 360?F on a deep-fry thermometer. Add several pieces of chicken, skin side down, but be careful not to crowd them.

Cover skillet and cook until bottoms of pieces are lightly golden, 5 minutes.

Turn pieces and cook, covered (adjusting heat to medium-low to maintain a 275?F. to 300?F. temperature), 7 to 10 minutes more for white meat, 12 to 15 minutes for dark meat, turning pieces every 4 to 5 minutes until deep-golden and cooked through.

Drain pieces on paper towels; transfer to baking sheet and keep warm in oven.

Repeat process, cooking remaining chicken.

Serve with coleslaw and biscuits, if desired.

Makes 5 servings (10 pieces).


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 1136% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 761mg 32%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 9% Vitamin C 2%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news


Add Photo

Up to 1MB in size, .jpg format


Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed