Solved: Can You Fry Chicken in Coconut Oil? Easy Recipe

Today, we’ll explore the star ingredient: Unrefined coconut oil. It’s a great option for your next chicken recipe, offering unique health benefits and delightful flavor. Discover why coconut oil is a safe and formidable alternative to traditional frying oils. Plus, we’ll compare it to other commonly used kitchen oils

And to top it off, enjoy a complete recipe for delicious fried chicken in coconut oil.

Quick Answer: Can You Fry Chicken in Coconut Oil?

Indeed, coconut oil is a fantastic option for frying chicken. It’s a healthier frying option thanks to its high smoke point.

Here’s the deal:

• Coconut oil has a high smoke point that makes it a sturdy partner for deep frying. Like a trusted friend, it won’t let you down under high heat.
• Its unique composition of fatty acids actually comes with several health benefits. Who said you can’t have your fried chicken and eat it too?
• And let’s not forget the distinct flavor of coconut oil that adds a tropical flair to your fried chicken. It’s like a mini vacation with every bite.

Decoding Coconut Oil

Let’s talk about why coconut oil, especially unrefined coconut oil with its medium-chain triglyceride, is becoming a staple in many kitchens. It’s a good choice for maintaining stable cholesterol levels. This oil, beloved by chefs and home cooks alike, comes with a secret weapon. 

Its ability with its higher smoke point is able to stay stable under high heat makes it perfect for all your frying, sautéing, and roasting adventures.

• Coconut oil is increasingly popular in the culinary world.
• It’s highly heat-stable, making it great for frying, sautéing, and roasting.

Health Aspects and Controversies

Coconut oil is quite the talk of the town for its purported health benefits. From antimicrobial and antioxidant properties to claims of improved skin, oral health, and weight loss potential, it seems to be a health enthusiast’s dream come true. But hang on, it’s not all sunshine and coconuts. 

The high saturated fats content in coconut oil has sparked many a debate among health experts. Despite being high in saturated fats, coconut oil doesn’t pose the same risks to heart disease as other saturated fats, making it a healthier alternative.

• Antimicrobial and antioxidant properties in coconut oil benefit skin, oral health, and weight loss.
• However, its high saturated fats content is a point of contention among experts.

Comparison of Common Oils

The frying oil family is quite large. Let’s meet some of the key players and see how they stack up against our star, the coconut oil:

• Peanut Oil is quite the smooth operator, with a high smoke point and a neutral flavor that doesn’t compete with the chicken’s natural flavor. Plus, its monounsaturated fats content is kind to your heart.
• Coconut Oil as we know, has a moderate smoke point and adds a delightful coconut flavor to your chicken. Remember though, it’s high in saturated fats.
• Vegetable Oil is like the all-rounder in your cricket team, versatile with high smoke points and a neutral taste. It’s also quite wallet-friendly.
• Corn Oil is another high smoke point candidate with a mild flavor, and its polyunsaturated fats content is a cholesterol buster.
• Avocado Oil steals the show with the highest smoke point, a subtle buttery flavor, and heart-friendly monounsaturated fats.
• Olive Oil, while known for its health benefits, is not the best candidate for frying due to its lower smoke point and strong flavor.
• Canola Oil is a good option, with a high smoke point, neutral flavor, and a healthy mix of fats.
• Lard may be traditional, but its high saturated fats content and distinct flavor may not be for everyone.

Peanut oil, coconut oil, avocado oil, sunflower oil, high oleic safflower oil, and neutral oils like type of vegetable oil blends, are all excellent choices for high-temperature cooking.

Now, not all oils are suitable for frying. Due to their low smoke points, oils like flaxseed oil, walnut oil, and sesame oil are not recommended for frying. They can break down at high temperatures, creating a not-so-tasty and potentially harmful dish.

Comparison Table

Remember, your choice depends not only on the smoke point, flavor, health aspects, suitability for frying, and price, but also your personal taste and dietary needs. Happy cooking!

Ingredients

Now, let’s gather the heroes of our kitchen adventure:

• Chicken pieces (you can use thighs, drumsticks, or breast pieces)
• Coconut oil (the star of the show!)
• All-purpose flour
• Eggs
• Paprika (for that hint of smoky goodness)
• Salt and pepper to taste (just like in life, balance is key here!)

Equipment

Alright, gear up with these trusty tools:

• A Deep fryer or a large, deep skillet (choose your vessel!)
• A Kitchen thermometer (our secret agent for the perfect temperature)
• A Wire rack (to give our crispy fried chicken a little rest)

Preparation Steps

Before diving in, let’s do a little warm-up:

1. Season your chicken pieces with salt, pepper, and paprika. Make sure every nook and cranny is covered. This is a flavor party, and no one likes to feel left out!
2. Whisk your eggs in one bowl and place the flour in another. We’re setting up a little “dip-and-dredge” station here.

Cooking Instructions

Time to turn up the heat! Here’s how it goes:

1. Pour the coconut oil into your deep fryer or skillet. Crank up the heat to medium-high, aiming for an oil temperature of about 350°F (177°C). Remember, our kitchen thermometer is your friend here.
2. While the oil heats up, take a chicken piece, give it a nice bath in the whisked eggs, then roll it in the flour. Make sure it’s thoroughly coated. If our chicken were going on a winter vacation, the egg is the thermal layer, and the flour is the cozy outer coat!
3. Once the oil is hot (but not smoking!), carefully place the chicken pieces in. Don’t overcrowd them; they like their personal space.
4. Fry the chicken pieces for about 10-15 minutes on each side. They should turn a beautiful golden-brown color. Think summer tan, but for chicken.
5. Use an instant-read meat thermometer to ensure the chicken is cooked inside. We’re aiming for an internal temperature of 165°F (74°C).
6. Once done, place the chicken on a wire rack to cool. This lets excess oil drip off and keeps the crust crispy.
7. Repeat with the rest of the chicken pieces. Patience, young Padawan, good things take time!

And voila! You’ve mastered the art of frying chicken in coconut oil. Don’t forget to call everyone to the table – the smell of your success will likely have them waiting eagerly!

Expert Tips and Troubleshooting

​You’re ready to go on your fried chicken adventure with coconut oil, but here are a few quick tips to ensure smooth sailing:

• Always use a thermometer to keep an eye on the oil temperature. Too hot, and your chicken will burn before it’s cooked. Too cool, and it might soak up more oil than you’d like.
• Don’t overcrowd the pan. The chicken pieces need space to swim freely in the oil. Nobody likes a crowded pool, right?
• Rest your chicken pieces on a wire rack after frying. This gives them a chance to drip off any excess oil and remain crispy.
• To drain excess hot oil, consider using paper towels or a wire rack placed on a baking sheet. It’s a great way to achieve crispy chicken.
• When preparing your chicken for frying, you could consider using coconut flour. Place it in a large bowl, and mix it with your favorite herbs and spices. It’s a great way to add an extra layer of flavor and crunch to your chicken.

Troubleshooting

Stuck in a pickle? Here are some common issues:

• If your chicken is burning but still raw inside, your oil is too hot. Adjust the heat and try again.
• Is your chicken looking more like a soggy mess than a crispy delight? Your oil might be too cool, or your pan might be overcrowded.

Frequently Asked Questions

How can I make my chicken extra crispy?

One word – brining. Soak your chicken in a saltwater mixture before frying for an extra crispy outcome.

Can I reuse the frying oil?

​Absolutely! Once cooled, strain the oil into a clean jar and store it in a dark place for your next frying adventure.

How do I know when the chicken is done?

The chicken should reach an internal temperature of 165°F (74°C). A meat thermometer is your best friend here.

Serving Suggestions

Serve your coconut oil-fried chicken with some classic sides like creamy mashed potatoes, coleslaw, or even a zesty lemon wedge to cut through the richness. Enjoy this chicken with a side of your favorite dips and sides – even the classic French fries are a great choice.

Storing

For storage, leftover fried chicken can be kept in an airtight container in the refrigerator for up to 4 days. When it comes to reheating, use an oven or air fryer instead of a microwave to keep that crispiness intact.

Conclusion

So, there you have it! The verdict? Whether you use coconut oil or any other one, choosing an oil with a higher smoke point is a best choice for a delicious meal. So the next time you fry chicken, remember these tips for the best results.

Remember to consider the smoke point, flavor, and health benefits when choosing your oil. And above all, have fun in your culinary adventures! Because isn’t that the point of cooking? To explore, experiment, and find joy in the delicious results. Now, go forth and fry!

Crispy Fried Chicken in Coconut Oil

Apron Ace

Experience the crispy deliciousness of fried chicken cooked in coconut oil, with a unique touch of flavor and a healthier twist. This recipe is simple, straightforward, and guaranteed to give you a golden-brown, mouth-watering result!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Lunch, Main Course

Cuisine American

Servings 4 people

Calories 601 kcal

Equipment

• deep fryer or large deep skillet
• tongs
• thermometer
• paper towels

Ingredients

 

US CustomaryMetric

 

1x2x3x

Chicken

• 2 lbs Chicken parts thighs, drumsticks, breasts, wings
• 2 tsp Salt
• 1 tsp Black Pepper

Batter

• 2 cups All-purpose flour
• 1 tbsp Paprika
• 1 tsp Cayenne Pepper
• 1 tsp Garlic Powder
• 2 Large eggs

Frying

• 3 cups Coconut Oil for frying

Instructions

 

• Start by patting your chicken pieces dry and season them with salt and pepper. Set aside.
• Whisk your eggs in one bowl and place the flour in another. We're setting up a little "dip-and-dredge" station here.
• Preheat your coconut oil in a deep fryer or large deep skillet to 350°F (175°C). Check the temperature using a thermometer.
• While the oil heats up, combine flour, paprika, cayenne pepper, and garlic powder in a shallow bowl. Stir until well mixed.
• Dip each chicken piece into the flour mixture, making sure it’s thoroughly coated. Shake off any excess.
• Once the oil has reached the desired temperature, carefully add the chicken pieces. Don’t overcrowd the skillet; fry in batches if necessary.
• Fry the chicken for about 10-12 minutes on each side until it turns a golden brown color and reaches an internal temperature of 165°F (74°C). Use tongs to turn the chicken pieces halfway through.
• Use tongs to remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil.

Notes

• Make sure your chicken is at room temperature before frying. This helps it cook evenly.
• Adjust your heat as needed to maintain the oil temperature between 325°F and 350°F.
• Always use a thermometer to keep an eye on the oil temperature. Too hot, and your chicken will burn before it’s cooked. Too cool, and it might soak up more oil than you’d like
• Chicken pieces with bones may take longer to cook. Always check the internal temperature. It needs to reach 165°F
• Draining your fried chicken on a wire rack over a baking sheet instead of paper towels will result in a crispier chicken.
• Don’t overcrowd the pan. The chicken pieces need space to swim freely in the oil. Nobody likes a crowded pool, right?
• Store leftovers in the refrigerator, covered, for up to 3 days.

Variations

• When preparing your chicken for frying, you could consider using coconut flour. Place it in a large bowl, and mix it with your favorite herbs and spices. It’s a great way to add an extra layer of flavor and crunch to your chicken.
• For a fun flavor twist, try adding other spices or herbs to the flour mixture.

Common issues

• If your chicken is burning but still raw inside, your oil is too hot. Adjust the heat and try again.
• Is your chicken looking more like a soggy mess than a crispy delight? Your oil might be too cool, or your pan might be overcrowded.

Nutrition

Calories: 601kcalCarbohydrates: 50gProtein: 38gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 198mgSodium: 1305mgPotassium: 455mgFiber: 3gSugar: 1gVitamin A: 1407IUVitamin C: 3mgCalcium: 47mgIron: 5mg

Keyword Chicken Recipe, Coconut Oil, Coconut Oil Recipe, Crispy Fried Chicken, Fried Chicken, Healthy Frying

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