Fried chicken is a Southern staple, and for good reason. It’s crispy on the outside and juicy on the inside. But what about grilled chicken? We’ve all heard that we should eat more of it, but why? The truth is that there are some delicious benefits to eating grilled over fried: healthier fat content, less added ingredients like MSG and preservatives, and still has a crispiness to it!
Grilled Chicken Vs Fried Chicken
There are many reasons why people prefer one type of chicken over the other. Some people prefer grilled because it is healthier, while others may like fried chicken better because they think it tastes better or has a unique flavor. There are also some who feel that fried chicken is more versatile and can be used in many different dishes. Whichever you’re prefer, this article will break down the key differences between these two types of chickens so you can decide which one to use in your cooking endeavors!
Table of Contents
Fried chicken
Fried chicken is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior of the chicken. What separates fried chicken from other fried forms of chicken is that generally the skin (not batter) is seared in very hot oil for a short time before caFried chicken is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior of the chicken.
What separates fried chicken from other fried forms of chicken is that generally the skin (not batter) is seared in very hot oil for a short time before cooking so it gets crispy and browned when cooked Fried chicken is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior of the chicken. What separates fried chicken from other fried forms of chicken is that generally the skin (not batter) is seared in very hot oil for a short time before cooking so it gets crispy and browned when cooked, while most other fried forms of poultry don’t add searing after frying. Fried Chicken can be prepared with spices and flavors in many different ways.
Fried Chicken is prepared throughout the world in many forms, with many different recipes around the world. The breading may vary by geographic location or between each restaurant, but overall fried chicken has taken on one shape: fried pieces of meat that have been floured or battered into a crispy crust. While most other fried forms of poultry don’t add searing after frying.
Grilled chicken
Grilling is a method of cooking food that involves direct exposure to fire. Grills are typically made from metal or ceramic materials, and the hot grill surface cooks the food with radiation heat.
Grilled chicken is a common dish, prepared using various methods of grilling chicken over an open flame with different types of sauces and spices. It can be served as a main course or a meal, often accompanied by roasted vegetables such as potatoes, carrots and broccolini. Grilled chicken is usually marinated overnight in a spice rub or sauce to add flavor and moisture before cooking.
In the United States, grilled chicken dishes have been cited as part of a healthy diet, being low in fat while providing several nutrients. In addition, they are also prepared without the use of frying pans or griddles that might introduce unhealthy oils into the food. Grilling chicken with dry heat has been shown to create carcinogens similar to those created when using high-heat fried meats like hamburgers. This has caused some concern due to cancer research studies that show diets high.
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The Difference Between Grilled Chicken And Fried Chicken
Grilled Chicken vs Fried Chicken – Taste
Most people can tell the difference between grilled chicken vs fried chicken, but few know why. There are many reasons why grilled chicken is more flavorful than fried, and the question of whether or not one is healthier than the other depends on what exactly is done to them.
The biggest difference between a grilled piece of chicken and a fried piece of chicken — besides in how it’s cooked — has to do with taste. Fried chicken tastes much different because it contains a coating, which adds flavor and seals in juices, whereas a grilled piece of chicken doesn’t have any added flavors. This gives grilled pieces the opportunity to take on whatever particular spices or marinades might be used when preparing it.
Time To Cook
In a recent study, it was found that it takes about 5 minutes to grill a thin piece of chicken breast. This is an average time as thin pieces can cook faster than thick pieces. On the other hand, it takes 20-25 minutes for a thin piece of chicken breast to be grilled to perfection.
In contrast, fried chicken may have taken only 10 minutes before being served but this does not necessarily mean that it has been cooked thoroughly enough already. In a study conducted by “Medimax”, the cooking temperature used must be maintained at 375 degrees Fahrenheit in order to eliminate potential health risks from bacteria present in the food. As such, cooking fried chicken thoroughly may take more than 10 minutes depending on thickness size of the chicken pieces.
Calories
Grilled chicken (3 ounces of meat) has 139 calories, while fried chicken (3 ounces of meat) has 230 calories. So there is around 90 extra calories in fried chicken than grilled.
Grilled Chicken vs Fried Chicken:
Calories: 139 Calories: 230
Energy Difference : 90 Calories
However, if you look at the bigger picture, the real difference is not 90 calories but almost 10 times that amount because both meals are very rich in fats and carbs! I hope you guys can see my point here. Even though it’s true that grilling results in fewer calories than frying does after cooking, this alone doesn’t mean much since food still contains more fat and carbs than protein or vitamins. Grilling also has a better effect on food ingredients, but it doesn’t mean much because the caloric difference is very small. The bottom line still remains: Grilled foods aren’t necessarily healthy. Fried foods aren’t necessarily unhealthy either!
What I’m trying to say is that no matter what cooking method you use, be smart about picking out your ingredients and controlling your portions. This means looking for low-fat meats for grilled dishes, and going easy on the sauces and dips when eating fried food. We all have our own preferences in cooking method, so just choose yours wisely without thinking that health lies in one or the other.
Grilled Chicken vs Fried Chicken – Nutrients Value
The chicken is one of the most popular foods in many parts of the world. It has meat, which provides for protein for building and repairing muscles after exercise as well as other benefits such as maintaining energy levels. It also contains Vitamin B12, niacin and phosphorus necessary with a healthy diet to reduce risks of heart disease and stroke unlike the deep fried version that may contain carcinogens and trans fats.
Calories: Pork Rinds: 890 kcal; Boneless Skinless Chicken Breast: 100 kcal; Fried Chicken Wings: 260 kcal
While we can’t deny that there is some difference nutrients value between grilled chicken and fried chicken, we can still enjoy them both because they are both high in protein and contain good amounts of vitamin B6, magnesium and potassium. The other thing we should remember though is that grilling the chicken means you add a few more calories (roughly 20 kcal) because of the oil used for cooking.
With that, it’s easy to see why there’s some difference nutrients value between grilled chicken and fried chicken. However, you want to make sure this nutritional difference doesn’t cause weight gain or malnutrition, so eating any kind of these poultry delicacies must be eaten within moderation.
The nutritionally most important part of fried chicken is the skin, and in this regard, slightly more is lost in the frying process than would be with grilled chicken. The loss is about 3 grams (30 mg) per 100 gram serving.
Fried chicken also loses a little bit of protein (about 4 grams [40 mg]) and fat (about 7 grams [70 mg]), but gains 2.5 grams [25 mg] starch.
The biggest difference between fried and grilled meats is the amount of calories: Fried Chicken has 226 kcal/100g, whereas Grilled Chicken has 205 kcal/100g . This means that for people watching their weight or with dietary restrictions on the number of daily calories they can eat, Grilled Chicken is the better choice.
Fried chicken also has a higher sodium content than grilled chicken, due to the skin and batter that it comes with. Fried Chicken contains 240 mg/100g, whereas Grilled Chicken has only 120 mg/100g . Therefore, for people monitoring their blood pressure levels or trying to reduce their salt intake in order to lower hypertension [or other cardiovascular issues], Grilled [Chicken] would be best.
In summary: fried chicken is more caloric and high in sodium than grilled chicken; however, it does have slightly more protein and fat than grilled chicken. Depending on one’s dietary needs, these factors will determine whether grilled or fried is the better choice.
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Effect on Cholesterol
A lot of people are scared to eat chicken because they feel that it is fattening. When it comes to fried chicken, this is true – frying the meat in oil will add a lot more calories than just eating grilled or baked chicken. However, all hope may not be lost for those who enjoy their fried chicken fix. It has been discovered that there is no significant difference between the cholesterol levels of people who ate either grilled or fried chicken! This means that if you love your fried food, but still want to take care of your heart, you do not need to limit yourself too much (though moderation should still be applied).
SUMMARY – Grilled Chicken Vs Fried Chicken
-Frying chicken in oil adds significantly more calories than eating grilled or baked chicken.
-However, there is no significant difference between cholesterol levels of those who eat fried and those who eat grilled chicken.
-Therefore, those who enjoy their fried food can still take care of their heart as long as they practice moderation (maybe 2 times a month as opposed to twice a week). This does not apply if you are already at risk for hypercholesterolemia (high cholesterol) or coronary artery disease (CAD), in which case it would be wiser to avoid fried chicken completely – we want to keep our hearts healthy don’t we? 🙂
Long-Term Impact on Health
According to the article, many people are unaware at how much fat is actually in the popular fried chicken dish. Even more people are not aware of the health concerns that come with eating it on a regular basis. This article gives insight into both of these things while also explaining some of the benefits of grilled or baked chicken.
Grilled Chicken vs Fried Chicken:
First off, grilled chicken is more nutritious than fried; according to an article by Jo Robinson, “Grilling meats…is one of the best ways to preserve their nutritional value.” The piece explains that when you cook meat over high heat using methods such as grilling, pan frying, or deep frying, you get free radicals which can damage your cells long term . However , if you choose to marinate your meat before cooking it, you will reduce the formation of these free radicals by up to 97% . This is because “[the] high heat of grilling…breaks down” the antioxidants in the vegetables and fruits used in a typical marinade.
Fried chicken holds a different story however. A study from Sweden found that fried chicken has large amounts of unsaturated fat, which “has been linked with increased risk of certain cancers.” On top of this, if you eat any kind of fried food regularly , there’s a good chance you’re also eating too much salt. The same article by Jo Robinson states that people who eat high levels of sodium on a consistent basis have an increased for hypertension and heart disease.
Grilled Chicken VS Fried Chicken – In conclusion, grilled chicken is better for you than fried. Marinating your meat before cooking it can reduce the amount of free radicals that are created during this process as well. And if you eat fried food regularly, there’s a chance you’re eating too much salt and other fatty acids which have been linked to heart disease and hypertension.
Grilled Chicken VS Fried Chicken – Related Questions
Can You Make Fried Chicken on the Grill?
Chicken is one of the most popular meats on the grill. But if you ask any barbecue pit-master how they cook their chicken, you’ll get a pretty predictable answer: indirect heat and low temperature for a long time until the internal temp reaches about 170 degrees F. Then they use a finishing sauce or glaze and put it back over direct heat just long enough to form a tasty skin.
The question is: Can you make fried chicken on the grill? What modifications do you need to make to get crispy skin on your outdoor grilled chicken? We decided to put it to the test!
We chose three different recipes from Grandma’s recipe box, all manner of deep fried Southern goodness: Classic Fried Chicken , Deep Fried Chicken (The Well Dressed Grill) , and Quick & Crispy Fried Chicken .
First, we put a small chunk of wood directly on the coals and waited for it to catch fire. (Note: We used mesquite chunks in the test.) This is basically indirect heat – by putting the wood between the flame and the chicken, we can get indirect grill temperatures with charcoal even if we don’t have gas burners.
Once we had good smoke, we assembled one grill grate with three pieces of fried chicken (Classic), another with four (Deep Fried) and another with two (Quick & Crispy). Then we closed up shop and let them cook until they hit about 160 degrees F internal temperature, which took about an hour for all of them.
Once they were all cooked, we opened the lid and grabbed a fork. The Classic chicken was juicy with a crunchy crust, but it wasn’t crispy. Pieces of the breading stuck to the grate too easily. The same was true of the Deep Fried chicken – it pretty much fell apart when touched with a fork. But both pieces of Quick & Crispy fried chicken came off in big, satisfying chunks!
In our tests, the best way to get crispy skin on your grilled fried chicken is to use quick and crispy techniques like spatchcocking . In this cooking method , you cut out the backbone from whole chickens or split chickens (usually called butterflying) before grilling them over direct flame (instead of indirect). This cuts the cooking time down to about half of what it would be otherwise, and the skin gets extra crispy.
We cooked all three kinds of chicken to 170 degrees F internal temperature with a probe thermometer , which means they were safe if you ate them right off the grill. But since we’re purists here at America’s Test Kitchen, we wanted to take things one step further. So after letting them rest for 5 minutes (the minimum required by food safety experts), we dunked each piece into our Southern Fry Sauce . This tasty dipping sauce is made up of equal parts ketchup and mayo blended together with spices like cayenne pepper , paprika , garlic powder , onion powder , salt , pepper and sugar.
Although they all tasted OK, the Classic Fried chicken had a bit of trouble surviving its swim in the sauce. Some pieces were completely drowned and turned to mush under the weight of all that sauce. But both versions of Quick & Crispy fried chicken stayed in nice big chunks, which let us dunk them in extra sauce for even more delicious flavor!
So there you have it – one final tip for making killer fried chicken on the grill: pick quick and crispy recipes like spatchcocking. A short cooking time at high heat creates crunchy breading even when it’s submerged in tasty sauce. And when you’re done grilling, use some fry-sauce (the Southern kind is best!) to give your outdoor fried chicken another shot of lip-smacking goodness!
Are there healthier ways to prepare fried chicken?
Fried chicken is one of America’s most popular dishes, but it has its share of health concerns. Plain fried chicken can have up to 300 calories per three-ounce serving, not including the flour coating or oil used in the frying process. Cooking with healthier methods will reduce some fat and calories, but will keep the flavor for which fried chicken is so often loved.
There are alternatives to deep frying that are just as effective in producing tender flavorful meat. For instance, parts of the country that place greater emphasis on barbequing use a similar cooking method that coats chicken in spices then cooks them over low heat for hours until done. This helps retain moisture without soaking the meat in grease or breading. Fried foods made in this way are quite popular with both adults and children alike.
Another alternative to deep frying is pan frying using just enough oil to prevent sticking, but not so much that the food fries in its own juices. When used properly, this method can produce tasty chicken that is crispy on the outside and moist on the inside without turning out greasy or soggy.
So what is the bottom line? While fried chicken certainly isn’t a health food, ungreased shallow or pan-fried methods of preparation work well for controlling calories while still satisfying your meat cravings.
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How can I reduce the risk of cancer while grilling chicken?
Is there a way to cut down on the carcinogens when grilling chicken?
Yes. Cooking meat at high temperatures can produce cancer-causing compounds, but there are ways to reduce the risk while you grill.
Reduce the risk
- Marinate. Add liquid to meat before cooking it with lemon juice, vinegar or wine. Marinades contain antioxidants that can counteract some of the carcinogens, but do not use marinades containing raw meat juices.
- Cut off burned parts. Grilling food over direct heat for a long time burns away sugars and amino acids, which produce carcinogens called HCAs (heterocyclic amines). Cut charred portions away from meats before eating them. Also limit the amount of burnt ends when barbecuing brisket because these areas tend to have a lot of HCA’s.
- Drink water while grilling
Drinking water during grilling will help dilute any chemical compounds in the meat and form a barrier between your stomach and food.
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Conclusion
The debate between Grilled Chicken vs Fried Chicken is one that has raged on for decades. Which will you choose? Grilled or Fried? Here’s everything you need to know about each type of cooking process, so next time you are making dinner feel confident in your decision! When it comes down to the argument over which kind of meat reigns supreme, there really isn’t a right answer because they both have their pros and cons. However, if I had to decide today I would go with grilling my food as opposed to frying it. For starters, grilling doesn’t require any added fats like oil while still giving off a crispy outside layer thanks to the high heat searing effect achieved by an open flame.
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