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August 22, 2006
Delicious, and Good Faux You!
One of the questions we get asked the most as recipe testers and developers is how we decide what recipes to work on. If it were up to me, I’d be making cookies and cakes all day long. Luckily, there are a lot of other people involved, like you, our readers and viewers. Recently, we used an online poll to ask you what recipes you would like to see made over into a healthier version. You told us you love fried chicken, seven-layer dip, hamburgers and brownies, and we promised to come up with healthier but still delicious versions of these favorites.
I was eager to tackle fried chicken, because let’s face it— fried chicken is so good, and yet, so bad. First I took our favorite classic fried chicken recipe that we developed for our upcoming book How to Boil Water (now available at http://store.foodnetwork.com/home.asp?department_code=5). We examined what we love about it—the crunch, juiciness of the meat and our added kick from herbs and spices, then brainstormed ways to get a similar result with leaner goals in mind. We came up with something easy and flavorful that has that satisfying crunch missing from many oven-baked chicken recipes. It still has one final round of testing to go, but here is our Test Kitchen Director, Katherine Alford, and my colleague Mory Thomas, discussing the line-up of our top five faux fried chicken legs. Look for the recipe online in the next few weeks, where we’ll tell you exactly what we did and how the numbers compare to classic fried chicken. For me it’s back to the laboratory to whip up some recipes for Halloween treats and holiday cookies that we hope will have you begging for more.
Sarah Copeland, Recipe Tester, Food Network Kitchens
Posted by Food Network at August 22, 2006 4:46 PM
Comments
how about frying that chicken in some rice oil-high smoke point and loaded with nutrients.
Posted by: elle at August 30, 2006 6:09 PM
So..when and where are the results...sounds very interesting as I dearly love fried chicken.
Posted by: Steve at September 8, 2006 2:10 AM
I am trying to fry artichokes today seeing Giada do it on Everyday Italian. Would you please do some more on how to clean an artichoke and how to cook them. She used the baby ones. I think mine are more medium size. They are not easy to fool with.
Love everything you do,
Thanks
Posted by: L. Payne at September 16, 2006 5:35 PM
Love fried chicken, any way you do it! Now for a bit of cherry pie that does not have almond oil in it. Memory of childhood, climbing the tree for the first ripe cherries, worth the punishment. Try mixing with the sugar cloves, ginger, fresh grated nutmeg, cinnamon. Where I live only cherries are canned. but that mixture does bring out the flavor of a fresh cherry and keeps the nuts out of the pie. am 78 and have yet to taste a cherry that taste like almonds
Posted by: phyllis at September 21, 2006 1:35 PM
I cant wait to try this one. Please send me more low fat recipes thank you
Posted by: mary kay at January 6, 2007 11:35 PM
i just have to say i loved the make over on the brownies. i brought them to work to share with my co-workers and they were amazed how good they were and then i told them it was a "healthy" version. Amazed. I shared the receip with all. Thanks. Next i will be trying the chicken. Keep up the GREAT work you do.
Posted by: Tracy at January 7, 2007 9:10 AM
can you make this ahead or freeze it?
Posted by: arlene at January 25, 2007 12:37 PM
I can't wait to try this chicken recipie. Please send me more low fat and fat free ones. I have lost 103 pounds doing fat free and walking. I have reinvented many recipies but baked(fryed) chicken I have not been successful with. My husband is from the South and LOVES fried chicken. Thank
Posted by: Jan at June 12, 2007 12:55 PM
Could you give us a place for "contacting" the network on site, as there is none.
Thanks so much,
Alex Diercks
Atlanta
Posted by: Alex Diercks at September 8, 2007 8:28 PM
I recently tried the Oven Fried Chicken that your team posted on the Food Network site, and it was very good! Thanks and keep up the great work!
Posted by: Ken at September 18, 2007 12:31 AM
Thanks for your great questions and comments. For those of you looking for ways to get in touch, there are various ways to contact our network, all of which are outlined and explained thoroughly on our Frequently Asked Questions page and accessible from the link titled "QUESTIONS" and located at the bottom of every foodnetwork.com web page
Additionally, each of our show pages also provide for an opportunity to send an email with a question or comment about our programming. To navigate to a show page, visit the TV section of our website and select "Show List A to Z" from the left margin. Choose your show of interest to view the show page and access to the Shows Questions and Comments webform, which is also accessible from an email link in the left margin.
Additionally, from the Show Questions and Comments form, if visiting our website during normal business hours, there's the option to chat live with a Customer Services rep.
Posted by: Sarah at September 18, 2007 6:14 PM