NO-GUILT GREEK "FRIED" CHICKEN THIGHS
Make and share this No-Guilt Greek "fried" Chicken Thighs recipe from Food.com.
Provided by CooksWithScissors
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken thighs in a pot and add chicken broth plus enough water to cover. Cover the pot and bring to a rolling boil over high heat. As soon as the liquid reaches a vigorous boil, reduce the heat to low and cook the chicken, uncovered, at a very slow boil for 10 minutes. Remove the pot from the heat and let it stand, covered, until the chicken is no longer pink in the center, 25 to 35 minutes. (Test for doneness by removing a thigh and cutting into it. The exact time will depend on the size of the thighs.).
- Pour buttermilk into a resealable bag and add cooked chicken thighs. Refrigerate for anywhere from 30 minutes to 12 hours.
- Line a baking sheet with parchment. In a shallow dish, combine whole-wheat flour, cornmeal, lemon zest, oregano and poultry seasoning. Remove chicken from buttermilk; discard marinade. Dredge thighs in cornmeal mixture and place on parchment-lined baking sheet; let stand for 15 minutes.
- In an extra-large heavy skillet, heat vegetable oil to 400 degrees Fahrenheit. Flash-fry thighs for 12-15 seconds, or until coating is crispy and browned. Serve topped with lemon zest.
Nutrition Facts : Calories 2010.4, Fat 179, SaturatedFat 25.4, Cholesterol 286.6, Sodium 597.5, Carbohydrate 28.2, Fiber 2.9, Sugar 5.5, Protein 74.9
EASY SKINLESS FRIED CHICKEN THIGHS
A tasty variation on Southern fried battered chicken with fewer calories. Serve with corn bread and cucumber salad.
Provided by Silvia
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Combine flour, salt, pepper, paprika, and garlic powder in a large resealable plastic bag; mix well.
- Pat chicken thighs dry with paper towels. Add to the flour mixture in the plastic bag; shake until thoroughly coated.
- Heat oil in a large, deep skillet to 350 degrees F (175 degrees C). Add chicken thighs and cover skillet with a spatter guard. Cook, turning occasionally, until chicken thighs are a deep golden brown, about 20 minutes. Drain on a plate lined with paper towels.
Nutrition Facts : Calories 482.8 calories, Carbohydrate 22 g, Cholesterol 149.4 mg, Fat 23.3 g, Fiber 1 g, Protein 43.6 g, SaturatedFat 6.3 g, Sodium 1302.2 mg, Sugar 1 g
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