Skinny Fried Chicken

Chicken without skin is skinny chicken in my house.  I tend to buy chicken legs with backs attached, these go on sale most often. I remove the skin completely and any visible fat; I then cut off the back portion and cut apart the leg and thigh.  The backs go into the freezer for soup.  The legs and thighs usually go into the freezer in a labelled bag with how many pieces are in the bag.

Today I decided to fry the chicken - remember there is no skin or coating that will absorb any fat.

Add 3 Tbsp of oil to the fry pan, do not add any seasoning yet (besides it would just burn); fry the chicken pieces until golden and crisp, turn as necessary.

This is what was left in the fry pan after I removed the chicken.

Place the chicken close together in a baking dish. I put them as close as I can before I put the seasoning on, then I move them apart if I can.

Sprinkle over top of the chicken: onion powder, garlic powder, chili powder, paprika, powdered ginger; black pepper and salt.  You can also use cayenne powder if you want spicier chicken. I then use cooking spray (like Pam) and spray over top the the chicken. This will moisten the seasoning sprinkled on top so they won't burn, and it will give it a nice crisp coating.

Hot out of a 400 oven after 20 minutes (depends on how big the pieces are). Let the chicken rest for a few minutes.  I usually see another tablespoon or so of grease in the pan after the oven experience.  Don't cook the chicken too long as they tend to become dry faster because of the lack of skin to keep them moist. 

This meal was served with, fried rice, green beans, cole slaw and cauliflower.

My husband thought there was skin on this chicken when he first tried it.  He was surprised that there was no skin,and didn't miss it and he did ENJOY!