Yup! Rinse the chicken in water and while still wet, roll all sides in the mixture. Dip chicken in egg whites, then press chicken into coconut, coating all over. Directions. That kind of oil may be partly, or entirely, hydrogenized, which is trans-fat, and absolutely a no-no. Have you reused any of the oil you fried this in or is that a good thing to do – or just toss the used oil? Then, coat the chicken strips with coconut flour mixture. Studies have shown that even after 8 hours of continuous deep frying at 365°F (180°C), its quality still remains … Thanks again for providing such level-headed advice. Chicken Wings Chicken Breasts Chicken Drumsticks Chicken Legs Any Type of Chicken. Heat the pan over a medium heat. Thanks for stopping by! Add more breadcrumbs if mixture looks too sticky. coconut oil, as needed Mix all ingredients except coconut oil together until well blended. 35 % 34g Protein. Press out air, seal the bag and place it into a bowl or other container just in case the bag leaks. Yes, you can fry chicken in coconut oil! ), turn the pan up to a medium-high heat. Sodium 1,628g. Cooking with coconut oil is also a great way to incorporate healthy recipes into a gluten-free diet. It also adds a delicious flavor-go ahead and try it!Heat 2T. UPDATE:  Ok, I tried it! Too many nutrition/food bloggers out there trying to be “holier than the pope”. Objetivos diarios ¿Cómo se ajusta este alimento a tus objetivos diarios? We’re trying to do this, but the breading slips off the chicken when we cut into it. Add the minced ginger and fry for another 2 minutes. This may be the most difficult recipe to get a nutritional panel assembled compared to the others I’ve put together for my recipes. 4. Then put the chopped garlic and curry leaves. Coconut Fried Chicken. Once the coconut oil has melted (careful – it melts really quickly! I’m not sure cooking with coconut oil makes this “healthy” for you or not, but I’m sure happy to get away from those over-processed vegetable oils! Heat 1 inch of oil in a large Dutch oven or other heavy pot to 350°F. LAY ON A RACK UNTIL READY TO SERVE. Sriracha, coconut oil, panko bread crumbs, oil, mayonnaise, all purpose flour and 2 more Kentucky Fried Chicken My Way Recetas del Señor Señor water, vegetable oil, all purpose flour, ground cayenne pepper and 10 more 3. Refined coconut oil, on the other hand, has been mildly processed, and shouldn’t smell or taste too much like coconut at all, which is perfect for my coconut oil fried chicken. After I got a little more comfortable with coconut oil, and especially after trying the Paleo diet, I decided to go all-in with my coconut oil use. Yes, yes I am. It still has to taste good. Repeat until all chicken fingers are breaded. Instead, I have found a small scale dairy farm less than 100 miles from where I live, and it just so happens that they produce whole milk, cream, buttermilk, and much more. Whole wheat? Call me earthy-crunchy I’m gonna use my whole grain Einkorn flour to coat it though. Tamaño de la porción: 1 breasts (4oz) 457 cal. Cooking in oil doesn't add significant amounts of fat and calories in itself, due to the food expelling steam that keeps oil from absorbing into it – but what you coat it in can add substantial amounts of calories and carbs. Serving Size: Makes 4 5-ounce servings. Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat. But what about the buttermilk brine that is so important to delicious coconut oil fried chicken? Fat 44g. I wish I had a great answer for this one, some days are better than others for me in this regard. Rinse the chicken in water and while still wet, roll all sides in the mixture. I’ve always loved good fried chicken, sometimes I’m even pretty happy with bad fried chicken. Tastes more like its cooked in corn meal, but very tasty. I have saved it in the past, as long as I didn’t take the frying temperature above 350 and I made sure to pour the oil through a sieve first. Low Carb Fried Chicken – or Fish! I know some people would naturally gravitate towards olive oil, but seeing as it’s primarily made up of mono-saturated fats, the high heat of cooking or frying would prove very damaging to the molecular and nutritional make up of the olive oil. So I have moved on to cooking with saturated fats, such as butter and coconut oil. Thank you so much, my first batch will be small so I’ll probably save it to see how that goes. First time griddle owner, figured it was time to t, Can’t say I had this on my 2020 Bingo card, but, New project with Auggie (@auggiespeaks) trying to, Good Jew/Bad Jew vibes here on the first night of, what makes a good, healthy and authentic buttermilk, high heat of cooking or frying would prove very damaging. Along the same line, I had a casual dinner party for family and friends last Tuesday night and served fried red snapper battered with coconut … Cholesterol 218g. So what’s a boy to do? Unrefined coconut oil would taste a bit like coconut, which I would be ok with, but not so much for my family. Fried Chicken Coconut Oil Recipes 403,338 Recipes. I’ll let you know, next time. Heat oil in a frying pan. Will let you know how it turns out. But recently I have been frying pretty large batches, about 25 pieces, so that my kids can take some to school for lunches, and the oil is probably about done after that. Once the coconut oil is heated right, start frying the chicken strips. I made a batch of Einkorn flour fried chicken, in coconut oil of course, and it was delish! But if I use a high extraction ancient whole wheat, one in which most of the bran and germ have been removed, then it might be close enough to white wheat that it would be a passable substitute. Which kind of chicken would you like in the recipe? Do NOT follow this link or you will be banned from the site. 10 % 9g Carbohidratos. And as much as I like fried chicken, I don’t think I would like it as much if it were olivey. Add chicken to the pan, only when the oil is hot, in batches. I LOVE using my Dutch oven to fry food and will take the next chance I get to do it. Fried Chicken In Coconut Oil. Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, … 403,338 suggested recipes. All of the pictures currently on this page are from my Einkorn fried chicken experiment, and it looks just like I had used all purpose flour, right? Log Food. But for now, I continue to try to do better than I have done in the past, and am pretty satisfied with avoiding CAFO produced meat, and purchasing organic birds that have not been raised in overcrowded barns. Same kind of calculations for the flour, I used three cups of flour but guessed that only half of that showed up on my plate. You’ll find chicken on our table at least once a … Sprinkle with sea salt.Top with scallions. Perhaps my tastes will mature one day, and my moral compass will push me in that direction. and not especially tasty, a little gamey for me. 7. This search takes into account your taste preferences. After five minutes, turn them over. Fitness Goals : Heart Healthy. PAN FRY UNTIL GOLDEN. Our family loves chicken. So, because there are so many health benefits to coconut oil, refined coconut oil is my solution. The chicken is already cooked and the coconut flour is done within minutes, so watch it carefully to ensure the chicken doesn’t get dried out. Also, olive oil tastes very much like olives, shocking. One move I might make towards making my flour a bit less offensive is to use an ancient flour, such as Einkorn, that does not contain the same levels of gluten that our modern wheat does. Ok, thinking about it, maybe I lied earlier, it seems there might be more to think of when making coconut oil fried chicken than I had thought. The boys fight over the dark meat, we girls LOVE the skin, and Travis gets dibs on the neck. Drizzle the chicken with the honey sauce and serve with the reduced coconut … I suppose any recipe that involves brining, breading and dredging make nutrition much more difficult to calculate. Cooking with coconut oil is very simple when preparing your favorite chicken recipes. Once a month (or less) I share my favorite new recipe, book I've read, new glass piece I created and maybe even some new activity I'm interested in trying out! If you shop at a store similar to Whole Foods, you can find chickens that are graded on a 1 to 5 scale depending upon how humanely they have been raised. RECIPE: 1. heat coconut oil over medium high heat. Be careful as honey will boil up and spill over the pan. Once all of the chicken has been fried in the coconut oil, place it in the oven and let it bake for 20 minutes. Marinate for 24 hours. I might be able to eat that way on my own but my family wouldn’t allow it. In a medium-sized bowl, mix the coconut flour, parmesan cheese, salt, and pepper. Last updated Dec 05, 2020. Place enough coconut oil into electric skillet to cover the bottom with at least 1/4 inch of oil, up to 1/2 inch, and heat skillet to 325 degrees, making sure the coconut oil doesn't start smoking Pour about 1/4 cup of the buttermilk brine into the flour bowl and stir into the flour … Let the chicken cook for another five minutes once turned over. Gently drop coated chicken into … Fry until cooked through on either side & golden. Mix the flour, salt, paprika, and pepper is a bowl large enough for dipping the chicken. I am not going to soak my chicken for hours and hours in some chemical filled low fat buttermilk brine, because low fat has no place in my home. But up until 6 or 8 months ago, I would have laughed at anyone suggesting that I make coconut oil fried chicken. These are the decisions that can help improve our health without creating a whole new lifestyle within our home. How does this food fit into your daily goals? Although coconut oil provides one of the healthiest ways to prepare fried foods, it doesn't change the fact that fried food should be a treat, not a staple, in your diet. So is my old vegetable oil, and Crisco certainly can’t be found in my house anymore. For those times when you really crave fried chicken. As I said earlier, I no longer have any vegetable oil of any kind in my house, I am simply too concerned with elevated Omega 6 levels, GMOs and consuming too many poly-unsaturated fats. While the chicken is baking, prepare the sweet Thai butter. Not only am I convinced that trying to eat more locally produced meat is more nutritious, but I also believe it is a more morally desirable way to be engaged with the food production system, of which I am a tiny cog. Hi, I was wondering can you cook the chicken without buttermilk? But stay away from any coconut oil that has RBD on its label, for Refined, Bleached and Deodorized. As always, sensible, practical advice on the thought side and good, healthy, delicious cooking side. So far, so good. 8. I didn’t really bother with adjusting the spice amounts, not because I believe that they all make it to the finished dish, but because they don’t really matter when counting nutrition values. Yes, you can but, no, it won’t. So yes, I cheated, and used modern day white flour. Saute them until golden brown. The only thing you want to avoid is using fake fats. Calorie Goal 1,607 cal. To be clear, when deciding which type of Einkorn wheat flour I used for this recipe, I went with the high extraction, or “all purpose” version of Einkorn, which is the most widely found available type of flour, as opposed to the sprouted whole wheat flour, which I’m worried would be too heavy and “wheaty” for good fried chicken. Full nutritional breakdown of the calories in Fried Chicken in Coconut Oil based on the calories and nutrition in each ingredient, including Nutiva Organic Extra Virgin Coconut Oil, Chicken Breast (cooked), no skin, roasted, Hogson Mill Brown Rice Flour, Paprika, Pepper, black … To fry up the chicken pieces, heat a large skillet, frying pan, wok, or Dutch oven with the coconut oil over medium high heat. Mix the flour, salt, paprika, and pepper is a bowl large enough for dipping the chicken. Enjoy your day! 12 % 12g Carbs. Daily Goals. In addition to cooking chicken with coconut oil, coconut flour can be used for a gluten free breading … 55 % 21g Grasas. From coffee creamer to lip balm, coconut oil is widely acclaimed for its multitude of uses. Did you know that coconut oil is a healthy choice for pan frying? Absolutely, but you will have skipped the brining process, so I would make sure to spice up the flour that you use for dredging the chicken. 53 % 23g Fat. Don’t blame those kids for wanting it for lunches, yummy! Cook for 20 minutes, turning every 5 minutes with tongs. Canola oil is gone. Pour the marinade over the chicken. Dip chicken strips into it. 5. Fried Chicken Fried Chicken - Chicken Breast Tender - Dipped In Egg Coated With Coconut Flour Fried In Coconut Oil. Thanks. Whether or not you want to go all the way and buy only organic locally raised chickens raised only on rolling pastures of countryside, that’s your call. cook for a few seconds. So here are my disclaimers and guesses… I used three cups buttermilk for the brine, but assumed that only 1 cup of it made it’s way to the final dish, and that might be high, I didn’t really measure, just a guess. When the oil is to temperature, lay in the chicken strips and fry on each side until golden brown and cooked through. But look at me now. And finally, I speculated that 1/2 cup coconut oil would still be present on my fried chicken when it came time to eat. Myself, I find those birds are incredibly expensive ($20 for a 4 lb bird!) 9. 393 / 2,000 cal left. Serving Size : 4 legs. Again, I like to keep it local. To fry your chicken in coconut oil, you’ll want to heat a layer of coconut oil in a shallow pan on the stove top. Cook for 20 minutes, turning every 5 minutes with tongs. It can take the heat! Certainly not trying to be the “holier than thou” preacher, just trying to let people know my thought process as I work my way through some of the tough food issues out there, if people find it helpful, great! Humanely raised chickens (relatively speaking), and locally produced buttermilk. My best results seem to come when I take the time to dry the chicken off well after the brine, and also let it sit for about 20-30 minutes after dredging and breading before cooking. Skip. Your email address will not be published. Fill your skillet about an inch (you’ll want it to cover the sides of the chicken) 2. mix the flour and salt and pepper together well. Sounds yummy. 3. dip chicken pieces into egg then coconut flour. If you have larger chicken pieces, place chicken onto wire rack placed on a cookie sheet, and place into a 200 degree hot oven while you prepare next batch of chicken. 4. gently set the pieces in the oil. For a super coconut-y taste, marinate for 48 hours. OK, so I know which chicken I will be using. 6. I can’t even bring myself to really give that a try. The oil should begin to shimmer and be just about to start … Step 6 Heat oil in a skillet over medium heat. Add chicken to the oil, a few pieces at a time, and cook until golden brown and cooked through, 5 to 6 minutes, turning halfway through cooking. 35 % 30g Proteínas. 393 Cal. Add the chicken breasts to the pan. I cut two 10 ounce breasts halves in half prior to rolling in the flour mixture, so the 4 portions are already prepared. What’s the point of making a dish if no one is going to eat it? And when moving over to “real food” I believe it should still taste like the dish you are trying to replace. Within 4-6 minutes, the chicken pieces should turn golden brown which … Required fields are marked *, Privacy Policy | Terms Of Use | FAQ | Greg Fly | Fulton County GA, At least two hours before cooking the chicken, pour the buttermilk into a large bowl, Add the salt, pepper, garlic powder, paprika and cayenne pepper, and stir to mix, Cut the chicken into smaller pieces, think chicken strips instead of whole chicken breasts, Place chicken into buttermilk brine and let soak for at least 2 hours, in the refrigerator, the longer the better, As cooking time approaches, remove chicken from refrigerator, Place flour and baking powder in large bowl and mix to combine, Place enough coconut oil into electric skillet to cover the bottom with at least 1/4 inch of oil, up to 1/2 inch, and heat skillet to 325 degrees, making sure the coconut oil doesn't start smoking, Pour about 1/4 cup of the buttermilk brine into the flour bowl and stir into the flour until it looks like little pebbles all through the flour, Remove each piece of chicken from the buttermilk brine, letting most of buttermilk mixture drip off and then dredge through the flour mixture, and set aside, When all chicken has been prepped, place enough chicken into hot oil to fill the skillet without crowding, Cook for about 5-7 minutes, or until golden brown, and then turn chicken pieces, Cook for another few minutes until both sides are nicely colored and quite crispy, If your pieces are small enough, you can eat straight away, once they have cooled a bit. 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