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.

Solid white coconut oil in a rustic ceramic bowl.
Coconut oil – the solid foundation of a crispy, golden tower of chicken!

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.
Close-up view of a crispy, golden-brown piece of fried chicken.
Feast your eyes on this clucking good masterpiece!

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.
A glass spoon filled with glistening, clear liquid coconut oil.
Coconut oil – the tropical elixir of crispy dreams!

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.
Transparent jar filled with luscious, melted coconut oil.
Coconut oil, fresh from the jar – Nature’s tropical secret to crispy chicken!

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.

Array of colorful cooking oils in sleek glass flasks on a neutral background.
A liquid lineup that’s simply oil-some!

Comparison Table

Oil TypeSuitable for Frying ChickenFlavorHeart HealthPriceSmoke Point
Peanut OilYesNeutralGood (Rich in monounsaturated fats)Moderate450°F
Coconut OilYesSlight Coconut flavorModerate (High in saturated fats)Expensive350°F
Vegetable OilYesNeutralGood (Rich in polyunsaturated fats)Cheap400°F – 450°F
Corn OilYesMildGood (High in polyunsaturated fats)Moderate450°F
Avocado OilYesButteryExcellent (High in monounsaturated fats)Expensive520°F
Canola OilYesNeutralExcellent (Rich in monounsaturated and polyunsaturated fats)Cheap400°F
LardYesRich and DistinctModerate (High in saturated fats)Cheap370°F
Olive OilNo (Only suitable for low-temperature frying)Strong Olive flavorExcellent (High in monounsaturated fats)Moderate to Expensive320°F (Extra virgin) – 410°F (Refined)
Sesame OilNo (Better suited for flavoring, not high-temperature cooking)Strong Nutty flavorGood (Rich in polyunsaturated fats)Expensive350°F
Flaxseed OilNo (Not suitable for high-temperature cooking)Mild Nutty flavorExcellent (High in omega-3 fatty acids)Expensive225°F

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!

An assortment of cooking oils in various types of containers against a rustic backdrop.
An oily congress debating deliciousness!

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!)
An array of fresh ingredients needed to make crispy fried chicken.
Roll call for deliciousness – Let’s cook up a chicken storm!

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.
Seasoned chicken drumsticks arranged on a plate, ready for frying.
Seasoned drumsticks itching to take the crispy leap!
Dry chicken batter mixture in a large bowl with spices.
Batter up! This mixture of flour and spices soon becomes your batter.

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!

Coconut oil heating in a frying pan, ready for frying.
Pre-game warm-up for the coconut oil – bring on the chicken!
Sizzling chicken pieces mid-fry in a pan of hot oil.
In the heat of the moment – chicken’s hot transformation!

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.
A mouth-watering platter of fried chicken, golden-brown and crispy, garnished with fresh greens.
Cluck and awe – a platter of irresistible golden delights!

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.
Side view of a stack of crispy fried chicken pieces on a platter.
A side of golden, crispy joy – fried chicken lovers, assemble!

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.

Golden peanut oil in a clear glass bottle.
Peanut oil – the secret ingredient to your next frying adventure!

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!

Tantalizing coconut-fried chicken pieces, golden and crispy, set against a soft focus backdrop.

Crispy Fried Chicken in Coconut Oil

7737f8c28c2cc5158e14eaf64d376635Apron 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
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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
 
 

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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