Although fried chicken is often considered unhealthy, the amount of oil absorbed during frying is actually very small. For example, sixteen pieces of fried chicken will absorb a total of 2 3/4 tablespoons of oil, or about 1/2 teaspoon per piece.
1. Use baking powder in the batter; it causes the coating to puff up in the hot oil, making it extra crunchy.
2. Marinate the chicken overnight in buttermilk to give it a rich, slightly tangy flavor.
3. Fry the chicken in pure vegetable shortening with a bit of bacon fat to produce chicken that is crispy, juicy, and light, with a hint of smokiness.
4. Use a cast-iron skillet; it keeps the fat hot and at an even temperature for beautifully golden (not burned) chicken.
5. Cook the dark meat, which takes a bit longer, separately from the white meat to ensure that it is cooked thoroughly.