Fried Chicken > Can I make fried chicken without skin

Can I Make Fried Chicken Without Skin?

Fried chicken is a delicious southern classic, but the skin can contribute a lot of fat and calories. Many people wonder if you can get that same crispy texture and juicy interior with skinless fried chicken. The good news is that you absolutely can make tasty fried chicken without the skin!

Can I Make Fried Chicken Without Skin?

Yes, you can absolutely make crispy, delicious fried chicken without the skin. Here are some tips for getting the best results:

    • Use boneless, skinless chicken thighs instead of breasts. The thighs have more fat and will stay juicier during cooking. Chicken breasts can dry out more easily.
    • Create a flavorful dredge for the chicken. A good dredge provides crunch and flavor. Try a mix of flour, cornmeal, spices like paprika, garlic powder, pepper, and salt. The spices will help make up for the lost skin.
    • Let the dredged chicken rest for 5-10 minutes before frying. This helps the coating adhere better to the meat so it stays crispy.
    • Fry the chicken at the proper oil temperature of 350-375°F. Frying at too low of a temp makes the coating greasy. You want the oil to shimmer but not smoke.
    • Fry the chicken in batches. Don’t overcrowd the pan or the oil temperature will drop too much. Maintaining the temperature is key.
    • Fry for 12-15 minutes until the internal temperature of the chicken reaches 165°F. This ensures it cooks through fully.
    • Drain the fried chicken on a wire rack or paper towels. The skinless chicken may not seem as crispy straight out of the oil but will continue to crisp as it cools.

With the right preparation and frying method, you can get ultra crispy, juicy, and flavorful fried chicken without the skin. Give it a try!

Getting Crispy Skinless Fried Chicken

The key to getting crispy fried chicken without the skin is to use a flavorful dredge and fry at the right temperature. Here are some tips:

    • Use boneless, skinless chicken thighs rather than breasts. Thighs have more fat and stay juicier.
    • Make sure your dredge has plenty of flavor. A mix of flour, spices, and cornmeal gives great crunch.
    • Let the dredged chicken rest for 5-10 minutes before frying. This helps the coating adhere better.
    • Fry at 350-375°F. Frying at too low of a temp makes the coating greasy. The oil should shimmer but not smoke.
    • Fry the chicken in batches to maintain the oil temperature. Overcrowding causes it to drop.
    • Fry for 12-15 minutes until the internal temperature reaches 165°F.

 

Related post: Can I make fried chicken with milk?

Does Chicken Cook Faster Without the Skin?

Cooking chicken with the skin on does slow down the cooking process slightly. The skin acts as an insulator that partially protects the meat from the direct heat. However, the difference in cook times isn’t drastic. Skinless chicken thighs take 12-15 minutes to fry while bone-in, skin-on thighs take 14-18 minutes. Breasts are similar, only needing 2-3 minutes less cook time when skinless.

So you don’t gain a major advantage in cook time by removing the skin. The key is using the right temperature oil so the meat cooks through before the outside over browns.

FAQs
Can you get crispy fried chicken without skin?

Yes! Use a well-seasoned dredge and fry at the proper oil temperature to get crispy skinless fried chicken. Allowing the dredged chicken to rest before frying also improves crisping.

What happens if you fry chicken without skin?

The chicken may turn out slightly less juicy without the skin’s insulation. Just don’t overcook it. As long as you fry it at the right temp until 165°F internally, it will still be moist and tender.

Is it healthier to fry chicken without skin?

Definitely! The skin contributes a lot of saturated fat and calories. Fried chicken without skin contains significantly less fat and fewer calories per serving. It’s still a high calorie dish, but removing the skin makes it a bit healthier.

Can you make oven fried chicken without skin?

Yes, oven “frying” chicken without skin is easy. Just use the same seasoned dredge and cook at 400°F for 30-40 minutes until crisp and fully cooked through. Spray with oil to make it crispy. Oven frying is lower fat than deep frying.

So go ahead and enjoy your favorite crispy and juicy fried chicken even without the skin! With the right techniques, you can still get that perfect crunch and delicious flavor. Fried chicken without skin is lower in fat and calories but doesn’t sacrifice any taste.

 

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