Guest guest Posted March 23, 2008 Report Share Posted March 23, 2008 I have been craving fried chicken! What is the best oil or fat to fry chicken in? Any tips on the actual frying process? ~Leah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2008 Report Share Posted March 23, 2008 I found a recipe at http://www.atkinsdietbulletinboard.com/forums/showthread.php?t=46841 I believe that coconut oil would be best for frying. Read the following article: Coconut: In Support of Good Health in the 21st Century <http://articles.mercola.com/sites/articles/archive/2001/07/28/coconut-health.as\ px> On Sun, Mar 23, 2008 at 8:56 PM, Leah <leahrose@...> wrote: > I have been craving fried chicken! > > What is the best oil or fat to fry chicken in? > > Any tips on the actual frying process? > > ~Leah > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2008 Report Share Posted March 23, 2008 Leah wrote: > > I have been craving fried chicken! > What is the best oil or fat to fry chicken in? > Any tips on the actual frying process? > ~Leah ~~~Coconut oil! And really you don't have to do the whole deep frying thing. I use small pieces - wings, thighs sans bones, etc - salt, pepper, poultry seasoning, then roll in flour and cook in about 1/4 inch coconut oil in a cast iron skillet with lid. Watch your heat as it can get too hot too easily. You can also make a chicken gravy with the " drippings " after you " fry " your chicken. I don't have access to lard, but I'm sure it would be good too. Rhonda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2008 Report Share Posted March 23, 2008 How 'bout Palm oil? Leah wrote: > > I have been craving fried chicken! > What is the best oil or fat to fry chicken in? > Any tips on the actual frying process? > ~Leah ~~~Coconut oil! And really you don't have to do the whole deep frying thing. I use small pieces - wings, thighs sans bones, etc - salt, pepper, poultry seasoning, then roll in flour and cook in about 1/4 inch coconut oil in a cast iron skillet with lid. Watch your heat as it can get too hot too easily. You can also make a chicken gravy with the " drippings " after you " fry " your chicken. I don't have access to lard, but I'm sure it would be good too. Rhonda ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2008 Report Share Posted March 24, 2008 I've used beef tallow when I could get it. It is the best I've found -- very little soaks into the chicken. My runner up is lard. There is a good recipe I once found on the food network website -- tasted like the colonel's chicken did once upon a time. I think the chef was Holland. Lots of spices (tarragon, onion slices, garlic, pepper, chili powder and bunch of other stuff), soaked in buttermilk then coated in unbleached flour. My family in Yugoslavia took it 2 steps further with a dip in beaten egg and breadcrumbs. Of course the breadcrumbs would be sourdough or whatever you tolerate (coconut flakes work nicely). A dab of either one or coconut oil and baked in the oven works too. Depends on the mood I'm in. A > > I have been craving fried chicken! > > What is the best oil or fat to fry chicken in? > > Any tips on the actual frying process? > > ~Leah > > > Quote Link to comment Share on other sites More sharing options...
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