Generally, the temperature for cooking breaded foods in deep fat should be around 375°. When cooked at lower temperatures the oil will penetrate to the food before an outer layer, or "protective shield" is formed. If the oil is too hot, the outer layer will burn before the food is cooked by the indirect heat.
Bacon grease and salt pork are often used to flavor beans, greens and other Southern dishes, but lower-fat smoked turkey wings or legs can be substituted. You'll get the smoked flavor and fewer calories from fat.
Using chicken breasts without the skin in dishes instead of whole fryers or dark meat will also make a big difference in some recipes, and be sure to remove the extra fat from the broth. Sure, fat makes food taste better, but so do herbs, spices, seasoning mixtures, marinades, butter-flavored sprays, and complementary vegetables!
Recipes
Skinny Key Lime PieQuick and Easy Minestrone
Black Bean Salad
Light Garlic Mashed Potatoes
Yogurt Chicken
Onion Corn Bread
Paprika Pork Tenderloin
Pinto Beans
Cabbage Soup Diet
Crockpot Garden Cabbage Soup
Pork Chops Braised In Milk
Yogurt Cheese
Light Pineapple Coffee Cake
Quick Jamaican Chicken
White Cream Sauce
Lemony Baked Catfish
Light Seafood Sauce
Collard Greens with Tomatoes
Cottage Cheese Herb Dip
Collards & Rice
Garlic Greens
Spinach with Red Peppers
Light Chicken Piccata
Light Honey-Poppyseed Dressing
Low Fat Greens
Low Fat Southern Fried Chicken
Low-Fat Angel Food Dessert Icing
Low-Fat Seafood Gumbo
Crockpot Glazed Chicken
Dieter's Chicken and Dumplings
Lite and Lazy Lasagna
Oven-Fried Chicken Breasts
