Nalla Brand™

• by admin
• 0
• Posted on November 12, 2024November 12, 2024
• 7

Coconut Oil Fried Chicken

This recipe combines the crispy goodness of fried chicken with the unique richness of coconut oil. It’s perfect for a family dinner or as a crowd-pleasing snack.

Ingredients (Serves 4-6):

• 1 kg chicken pieces (drumsticks, thighs, wings, or a mix)
• 2 cups buttermilk (or 2 cups milk mixed with 2 tbsp vinegar/lemon juice as a substitute)
• 2 cups all-purpose flour
• ½ cup cornstarch (for extra crispiness)
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp cayenne pepper (optional, for heat)
• 2-3 cups refined coconut oil (for frying, refined for a neutral taste or unrefined for a mild coconut flavor)

Instructions:

1. Marinate the Chicken:

• Place the chicken pieces in a large bowl.
• Pour the buttermilk over the chicken, ensuring all pieces are submerged.
• Cover and refrigerate for at least 2 hours, preferably overnight. This will tenderize the chicken and infuse it with flavor.

1. Prepare the Coating:

• In a large bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
• This combination gives the chicken a flavorful and crispy crust.

1. Heat the Coconut Oil:

• In a deep skillet or frying pan, heat the coconut oil over medium-high heat.
• The oil should reach 350°F (175°C). Use a thermometer to check, or test by dropping a small piece of coated batter—it should sizzle immediately.

1. Coat the Chicken:

• Remove the chicken from the buttermilk, letting the excess drip off.
• Dredge each piece in the flour mixture, pressing firmly to ensure an even and thick coating.
• Shake off any excess flour.

1. Fry the Chicken:

• Carefully place the coated chicken pieces into the hot oil, being mindful not to overcrowd the pan.
• Fry in batches for about 12-15 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (75°C) for safe consumption.

1. Drain and Rest:

• Transfer the fried chicken to a plate lined with paper towels to drain excess oil.
• Let it rest for a few minutes to allow the crust to set and crisp up further.

1. Serve:
   Serve hot with your favorite dipping sauces, coleslaw, mashed potatoes, or cornbread.

Tips:

• Oil Management:
  Coconut oil can solidify when cooled, so strain and store the used oil for reuse if it’s clean.
• Flavor Variations:
  Add herbs like thyme, oregano, or rosemary to the flour mix for a unique twist.
• Crispier Skin:
  Double-dip the chicken by re-dipping it in buttermilk and flour for an extra thick crust.
• Baking Alternative:
  If you prefer a healthier option, bake the coated chicken at 400°F (200°C) for about 30-35 minutes, flipping halfway. Drizzle lightly with melted coconut oil before baking for a crispy texture.