Hey and welcome back! I am so glad you decided to join me this week and you will be too. This week I am going to give you my healthier version of a classic southern comfort food, so pour a drink and grab a pen because you won’t want to forget this one!
As I continue on my healthier eating journey, I am constantly challenged with taking old recipes for foods I love and finding ways to make them healthier. I love fried chicken, I mean who doesn’t right? So when I got a craving for fried chicken I decided to find a way to prepare it to where it wasn’t loaded with carbs. So this week I bring you a fried chicken recipe that is sure to please the whole family!!
For this recipe you will need:
4-6 boneless, skinless chicken thighs (more depending on family size)
2 eggs, beaten
1 large bag salt and pepper pork skins
1/2 – 1 cup vegetable oil
Gallon size ziplock bag
Start by setting up your counter as a batter station with your chicken – seasoned with the garlic powder and onion powder- at the front of the line, then the two beaten eggs in a bowl and then at the end you will have a bowl with your pork skins. But first you have to smash the pork skins!
I put the pork skins in the gallon ziplock bag and used a rolling pin to crush the pork skins then dumped the pork skins in the final bowl. Make sure your chicken thighs are stretched out and not still rolled up like they come in the package.
Heat up your oil in a skillet and while that’s heating up, start getting your chicken ready. First dip the chicken in the beaten eggs, making sure each piece gets coated. Next, press the chicken thigh into the crushed pork skins, then flip over and repeat.
Place two pieces of your “breaded” chicken in the skillet at a time- don’t overcrowd the skillet because then your chicken will steam and not fry. While the first batch is starting to fry, line a baking sheet with aluminum foil and preheat your oven to 375 degrees.
Fry the chicken for about 3-4 minutes per side on medium to medium high heat. Then remove each thigh and place on the foil lined cookie sheet. Once all the chicken is fried and on the cookie sheet, place the chicken in the oven for 20-25 minutes. This allows the chicken to finish cooking all the way through without burning the “breading” in the hot oil in the skillet.
I paired this chicken with fresh green beans we froze earlier in the summer. You could pair this with whatever your heart desires- mashed potatoes or cauliflower, peas and carrots, roasted asparagus are a few alternate ideas. No matter what you do have fun doing it. This would be a good recipe to let your kids join in on, especially with the crushing of pork skins- just make sure you keep an eye on them around that hot oil! I hope you enjoy and as always I’m sending love from my kitchen to yours!