You’ll find chicken on our table at least once a week – and the leftovers get thrown into delicious broth- based soups, tossed on fresh salads, or tucked into taco shells. We bake it, grill it, and roast it.
And if you’re familiar with my love for healthy fats, you’ll know we fry it. Because oh yes, chicken fried in coconut oil is HEALTHY! We’re not talking about canola oil, vegetable oil, or any of those unhealthy oils – we’re talking healthy saturated fat!
Saturated Fat is Healthy?
Wait. Did you just see saturated fat and healthy in the same sentence? Okay, if you’re new here, you’re probably thinking I’m a little crazy. But if I’ve piqued your interest, you can read more about my deep love for coconut oil and find out just what makes this metabolism-boosting, brain-nourishing, hunger-satisfying saturated fat so wonderful. Not to mention that it’s my secret ammunition for weight loss too. (Gotcha there, didn’t I. :))
Coconut oil is one of the few fats safe to fry. Others being duck and goose fat, chicken fat, lard, and tallow. Olive oil is safe for dressings and very moderate heat – but not for frying. On the other hand, common oils like safflower, corn, sunflower, soybean, and cottonseed oils should never be heated because they’re highly reactive and heating them makes them go rancid easily. And I’m not talking about just the high heat at frying temperature – even moderate heating in baking can make them go rancid and create free radicals.
What are Free Radicals?
Think marauders. Attackers. The bad guys.
Free radicals attack cell membranes and red blood cells. They cause damage to DNA/RNA strands that can trigger mutations in blood vessels – initiating plaque build up, skin – causing premature aging and wrinkles, and tissue – setting the stage for tumors. They’ve been linked to Lou Gehrig’s disease, Alzheimer’s, Parkinson’s disease, arthritis, and cataracts.
When it comes to making fried chicken, coconut oil is my fat of choice. 🙂
Coconut Fried Chicken (Gluten & Grain-Free) (casein-free, egg-free, gluten-free, nut-free, sugar-free, yeast-free, anti-candida, low-carb)
24 chicken drumsticks
1 c. coconut flour (regular flour will work as well, but will not be gluten or grain-free)
1 t. salt
1 t. pepper
1 c.+ coconut oil for frying
1. Heat coconut oil in a deep frying pan until it starts to bubble and snaps if you sprinkle water on it.
2. Combine coconut flour, salt, and pepper in dish.
3. One at a time, wet each drumstick and shake off excess water. Coat the drumstick with the flour mixture and lay in the heated oil. Repeat until pan is full.
4. Let the drumsticks fry for about 5-8 min. Flip them over carefully with two forks and let them fry an additional 5-8 min.
5. Lay the drumsticks in a 9×13 pan. Continue frying until the pan(s) are full.
6. Bake at 300 degrees for about 1 – 1 1/2 hrs.
If you use all the coconut flour, each drumstick has approx. 5.28g of carbs. I don’t usually use all the flour, but I’ve never sat down to figure out what it would be.
P.S. What do you fry in your coconut oil?
Don’t know where to purchase some of these ingredients? Visit our Whole Food Sources page.
Shared with: Flour Me With Love, Make Ahead Meals for Busy Moms, The Healthy Home Economist, Homestead Revival, Nourishing Treasures, The Modest Mom, Chef In Training, Time-Warp Wife, Simply Sugar & Gluten Free, Real Food Forager, Cooking Traditional Foods, Vintage Wannabee, Growing Home, Young Living Oil Lady, Rook No 17, Women Living Well, Frugally Sustainable, The Gluten-Free Homemaker, Whole New Mom, Deep Roots at Home, Raising Homemakers, This Chick Cooks, GNOWFGLINS, Our Simple Country Life, The Greenbacks Gal, The Nourishing Gourmet, Comfy in the Kitchen, Jill’s Home Remedies, Creative Christian Mama, Food Renegade, Real Food Whole Health, Far Above Rubies, Real Food Freaks, The King’s Court IV, Day2Day Joys,