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5 from 2 votes

Coconut Oil Fried Chicken

Prep Time5 hrs
Cook Time15 mins
Course: dinner
Keyword: coconut oil, fried chicken
Author: Greg Fleischaker

Ingredients

For the brine:

  • 2 cups buttermilk
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 3 lbs boneless skinless chicken thighs

Breading

  • 1 1/2 cups flour
  • 1/2 cup Panko or bread crumbs
  • 2 tablespoon baking powder
  • coconut oil enough to cover the bottom of your frying pan with 1/4 - 1/2 inch of oil

Instructions

  • At least two hours (four hours is better, eight hours is even better) 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
  • If using whole breasts or cutlets, cut into smaller pieces, think Chicken Strips - if using thighs, they can be left as is
  • Place chicken into buttermilk brine and let soak for at least 2 hours, in the refrigerator, the longer the better - I use a gallon sealable bag, place the chicken in and pour the buttermilk mixture over the top.
  • About an hour before cooking time approaches, remove chicken from refrigerator
  • Place flour, Panko and baking powder in large resealable bag and mix to combine
  • Remove the chicken from the brine and drop it into the bag with the flour and Panko mixture, seal, and shake to evenly coat all of the chicken pieces with as much of the flour mixture as possible
  • Remove the coated chicken from the bag and arrange on wire rack to sit until it is time to cook them - preheat oven to 200 degrees
  • 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 or 350 degrees, or until the coconut oil just starts to smoke
  • Depending upon your pan size, place a few to quite a few of the chicken pieces in the oil making sure not to crowd them too much
  • 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
  • Place chicken on clean wire rack on a tray and slide into a warm oven, 200 degrees, to keep warm and cook through while you fry the rest of the chicken pieces