Skinless fried chicken

[BrokenBricks]

Having been a member around here for 6 years I know all to well the nature of the responses this will get. We train ourselves to hear the word fried and alarms go off.

That said, does anyone have any thing beyond "It doesn't sound like a good idea" to say about the possibility that frying a boneless skinless chicken breast?

I have done it for the first time today and from what I see there cant be much difference between frying and not. As opposed to potato products like a hashbrown, chicken cannot really absorb much fat itself. The skin however expands and apart from the fat the skin itself contains it gives a potential space between skin and meat where fat can hide. When I fry this skinless breast there is nowhere for the fat to go. Even if i take towels and squeeze the breast after it is done frying nothing ends up on the towel but water based juices.

Keep in mind I am adding no breading (which would suck up fat) and I am using a real deep fryer which can maintain a high enough heat to truly seal the chicken, not pan frying which i don't feel will be as successful at excluding fat from the inside of the meat.

If I was adding more than 2-3 grams of fat to this thing I would be shocked.

Any thoughts?

I eat this with canvenders greek seasoning put on before its cooked and then Frank's Red Hot buffalo sauce, same stuff I use for wings.

[Rugger02]

Sounds delicious, I pan fry chicken breast every once in a while in olive oil. Whatever fats are added easily fit into my daily macros. That being said is it possible to use peanut oil, or something other than vegetable oil in the deep fryer?

[BrokenBricks]

Actually peanut oil is exactly what I use. I has a very high smoke point allowing you to get it hotter.

[StoneGRMI]

Actually peanut oil is exactly what I use. I has a very high smoke point allowing you to get it hotter.

That's what I use as well. Not sure what the fat contents are after frying so I usually eat it as cheat meals.

Try something like this:

* Cooking spray
* 2/3 cup instant oats
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon mustard powder
* 1 teaspoon paprika
* 1 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 4 (4-ounce) boneless skinless chicken breast halves
* 2 tablespoons Dijon mustard
* 2 cups frozen green peas, steamed or microwaved until hot

Directions

Preheat oven to 400 degrees F.

Coat a large baking sheet with cooking spray.

In a resealable plastic bag or shallow dish, combine oats, garlic powder, onion powder, mustard powder, paprika, oregano, thyme, salt, and pepper. Mix well and set aside.

Brush each chicken breast with Dijon mustard. Add chicken to oat mixture with tongs and turn to coat both sides. Transfer chicken to prepared baking sheet and spray with cooking spray.

Bake 30 minutes, until golden brown and cooked through. Serve with pea

[BIG TEXAN]

BEsides the obvious that fried hicken is not the best route...bulking I say go for it...I on occasion buy frid chicken breast...peel off all the skin and breading and dig into just the meat....so tender and juicy...just careful with it from the oils...