Healthy Ish Fried Chicken Recipe By Tasty

Steps:

• Marinate chicken pieces in buttermilk, covered, for 6-12 hours in the refrigerator.
• Preheat the oven to 350°F.
• Combine flour, salt, and pepper in a large bowl. Take chicken out of the buttermilk and coat each piece with the flour mixture.
• Put about 1-inch deep of coconut oil in a pan and fry the chicken for 4 minutes per side.
• When all chicken is done, put on a baking sheet with a wire rack and bake the chicken the rest of the way for 25 minutes or until it reaches 180°F.
• Serve hot with your favorite dipping sauce.
• Enjoy!

Steps:

• Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
• Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
• Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
• 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
• Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
• In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
• In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
• Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
• Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
• Enjoy!