Home > Table Talk > Archives > 2006 > February > 27
Monday, February 27, 2006
To skin or not to skin
The Atlanta Journal-Constitution
Last week Sarah posted her secret to the second-best fried chicken in the world (first place, she claims, goes to her mom.) “The secret is indeed in preparation, and a well-seasoned cast-iron skillet, but skinning the chicken first is a must at my house!” she says. Was I the only one wondering how she pulls that off without the meat drying out? You certainly save some calories and cholesterol by skipping the skin…but do you sacrifice crispiness as well? There are some ways around these dilemmas — one of which I just ran across in our archives: Peanut Fried Chicken. You cut the chicken in small pieces so it will cook quickly, dip it in an egg wash and roll it in finely chopped peanuts (okay, maybe this method doesn’t save you THAT many calories.) It’s certainly not Grandma’s fried chicken — but it is one tasty way to maintain both the moistness and the crunch without the fatty skin. Any other ideas out there for frying chicken without the skin?
Permalink | Comments (5) | Categories: Southern Food
