Fried Chicken

With the success of the fried eggplant and the new found techniques to the perfect fry anytime, we decided to try some fried chicken.

When frying chicken at home I love to fry with coconut oil. I must say that this fried chicken was not oily at all. It tasted as if I had baked it and not fried it. The fried chicken was dry to the touch and even while eating it there was not an excess of oil within the chicken. But some care must be taken when using coconut oil for frying.

As I mentioned before about the smoke point of coconut oil being 350 degrees Fahrenheit, it is best to fry in coconut oil over low to medium flame because from experience coconut oil gets hot very quickly.

Some points to note:

1. For quicker frying I like to parboil the chicken at first in a little bit of seasoned water.

2. The resting period before frying could be even more than 10 minutes.

3. Add the salt after frying, and not before because salt lowers the smoke point of oil. Thus shortening its life.

4. If you fry in coconut oil without parboiling the chicken you will most likely have to bake it to make sure it is cooked properly.

Hope you enjoy this fried chicken recipe.

1 lb chicken parts, seasoned and marinated
3 cloves garlic, chopped
1/2 onion, chopped
4 leaves chadon beni, chopped
3/4 cup flour
1 egg, beaten
1/2 tsp oregano
1/2 tsp parsley
1/2 tsp majoram
1/2 tsp basil
1/2 tsp paprika
salt to taste
oil for frying (coconut oil)

Note: Do not let the oil reach it's smoke point. If the oil is smoking remove it from the flame and or lower the fire.

Did you like this fried chicken recipe? I enjoyed my fried chicken with a nice salad with no guilt trips..... I even went for seconds. :-) Anyhow, more recipes to come. Ah gone!

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