What makes Southern fried chicken so high-calorie, Chef John of FoodWishes.com explains, is the skin and a thick coating that soaks up lots of oil. To lighten up the traditional dish a bit, he fries boneless, skinless chicken breasts and uses a very thin coating. You still get juicy chicken with a crispy, crunchy exterior, but with fewer calories and less fat.
The secret? A brine made of cold water, salt and honey to prevent the chicken from drying out. Check out the video and give it a try. For the printed recipe, click here.