A low-fat Southern fried chicken? Yes! That's compared to other fried chicken recipes, not celery sticks! By using skinless chicken thighs, a low-fat buttermilk coating, and frying quickly in hot oil, this Southern fried chicken is significantly lower in fat than the traditional fried chicken recipes.
- In a mixing bowl combine the chicken, buttermilk, paprika, cayenne, and half the salt and black pepper. Mix well and refrigerate for 2 hours to marinate.
- Add the flour, and remaining salt and black pepper, to a baking dish. Using tongs, remove the chicken, 2-3 pieces at a time and coat well in the seasoned flour. Be sure to press the flour into the meat cover completely. Shake off excess and reserve on a baking sheet.
- When all the chicken is dredged in the flour, add about an inch of oil to a heavy frying pan. Over medium-high flame, heat the oil to 375 degrees F. Test by dropping a small piece of coating from the chicken into the oil. The coating will bubble and begin to fry. Add the chicken and cook for 7-8 minutes per side, until the outside is browned and the meat is cooked through. Serve immediately, or hold in a warm oven if doing in batches.