House Calls

SPR 2018

House Calls Magazine is a quarterly publication that focuses on health and wellness. It includes a wide assortment of articles with topics on the latest health and wellness information, nutrition, safety, lifestyles, and more.

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h o u s e c a l l s { spring 2018 } 17 The result: One extra-crispy chicken breast from KFC contains 530 calories (320 of which are from fat), 35g total fat, 6g saturated fat, and 1,150mg sodium. MAKE IT HEALTHY Fried Chicken A healthier way: Though some oils are a smarter choice than others (coconut oil, ghee, and lard are all healthier options than vegetable or canola oil), the smartest option is to ditch the frying altogether. "To me, America's heavy consumption of fried chicken reflects convenience," says Coulter. "Families are busy and cooking can seem daunting—a quick trip to KFC or grabbing a bag of frozen fried chicken can be an easy go-to." Yet, she stresses, grilling, blackening, searing, and broiling are all flavorful preparation methods that won't sabotage chicken's nutrition value. "To make it easier on a weeknight, use a healthy marinade while you're at work and butterfly the breast for quicker cooking times," she suggests. Try this! What's the problem? As far as preparation methods go, frying is the least healthy. Though restaurants and home chefs' recipes vary, fried chicken is laden with fat and excess calories. These come from the batter (the meat is often dipped in buttermilk and/or dredged in egg yolks and flour) as well as the frying process, which involves submerging battered food in hot fat—typically industrial vegetable oil or canola oil. "Frying can increase the fat content of a chicken breast by 600 percent," says Coulter, who notes that frequent consumption of fried food has been linked with increased risk for obesity, stroke, and diabetes. If you'd like to occasionally splurge on a piece of fried chicken, opt for an "oven-fried" recipe. Coulter likes a recipe by Ellie Krieger, a dietitian, chef, and Food Network star, that uses crunchy cereal crumbs, sesame seeds, and spices like cayenne, garlic powder, and salt, along with healthy wet ingredients like egg whites, plain yogurt, and Dijon mustard. Spring is in full bloom, beckoning families outdoors for picnics, reunions, and other group gatherings. A common item at such soirées in the South—and at dinner tables, too—is fried chicken, or chicken that has been battered then pan-fried, deep fried, or pressure fried. According to a national consumer survey, 93 million Americans consumed frozen fried chicken in 2011. Add in 12-piece buckets from KFC and wing baskets at sports bars, and it's safe to say America loves its fried chicken. total fat

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