Seriously? I’m writing a blog post to say that I like fried chicken? Who doesn’t? But I’m not being fair to myself, I’m pleased that I learned to make fried chicken, but what pleases me even more is that even after I decided to ditch all vegetable oils from my kitchen, including Canola oil, I found a way to keep making fried chicken!
So those of you who might be asking if you can use coconut oil for fried chicken, I am here to say YES! Of course, that doesn’t mean that this is the healthiest recipe I’ve ever tried, it’s still fried food with a lot of white flour breading to make the crust, which just turns it into lots of empty calories. But it sure is tasty.
Another change I made to the usual fried chicken recipes that most people use, besides dropping vegetable oil for coconut oil, is sticking with boneless chicken pieces. I’m not knocking bone-in fried chicken at all, but for me and my family, leaning towards chicken strips is just much easier.
First and foremost, when all of your chicken pieces are basically the same size, everything is going to cook in the same amount of time, so no guessing which pieces might be done, and which ones will still be pink and nasty inside.
Secondly, I almost always cook too much fried chicken. Not because I don’t know how to control myself, but because this recipe makes such good leftovers, everyone in the house wants a few extra pieces for lunches over the next several days. And by making chicken strips I can be assured that everyone has it easy at lunchtime, and has minimal clean up to boot!