DR Ron Pulliam - sorry, I missed your question yesterday! In order to minimize the fat content, I simmer the chicken and remove the skin. Then, after I dredge it in an egg wash and a flour/spice mixture, it requires just a few minutes in the deep fryer to crisp up the coating. This is how I've always done it and the only further adjustment, post heart attack, was to reduce the amount of salt in the coating.