Skinless Fried Chicken

Skinless Fried Chicken
Yield: 8 pieces Prep 15 mins Cook 22 mins


  • 1 1/2 cups all-purpose flour
  • 2 teaspoons reduced-sodium Old Bay seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup buttermilk
  • 1 broiler-fryer chicken (about 31/2 pounds), cut into 8 pieces and skin removed
  • 2 cups peanut oil

Make It

1. In a shallow dish, whisk together flour, Old Bay seasoning, salt and pepper. Place buttermilk in a medium-size bowl.

2. Dip each piece of chicken into the buttermilk, shaking off excess. Roll in flour mixture and place on baking sheet fitted with wire rack. Refrigerate while heating oil.

3. Place oil in large lidded heavy-bottom skillet. Heat oil to 365 degrees F over medium-high heat. Add chicken, flesh-side down. Fry, covered, about 20 to 22 minutes or until browned and crispy, turning chicken several times. Internal temperature should register 170 degrees F on an instant-read thermometer. Transfer chicken to paper towels.

Nutrition Facts

Amount Per Serving: cal. (kcal): 388, Fat, total (g): 19, chol. (mg): 120, sat. fat (g): 4, carb. (g): 13, fiber (g): , pro. (g): 39, sodium (mg): 412, Percent Daily Values are based on a 2,000 calorie diet.