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Fried Chicken

10 years ago

Fried chicken in coconut oil and found it did not brown and crisp unless cooked quite a bit longer than usual. What's going on?

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Comments (10)

grainlady_ks
10 years ago
last modified: 10 years ago
What did you dredge the chicken in - if anything? What was your frying temperature?

I don't use any fat, nor do I dredge it in anything. There's more than enough fat on chicken to fry it, and I've used this method since 1976 when I got my Saladmaster Stainless Steel Cookware.

-Grainlady
lindac92
10 years ago
What do you normally use to fry chicken? Was the chicken battered/breaded? or just the bare chicken skin?
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War Garden, I HAVE tried the dehydrated potatoes. That's why I said what I did. There are much better coatings to be had. I'd only go to potato if no grain at all could be used, and then, as I said, I'd turn the potatoes into flour or just use potato starch, but I haven't tried those. I think it might be better than dehydrated potato flakes, which I've done both with and without potato starch. It gets mushy and tastes potato-y. It also doesn't stick as well as other things. I just fried some wet chicken (pickle juice) and the coating didn't stick well. My usual is flour > egg > flour/crumbs. That always sticks well. I think there are a lot of things that are commonly used by vegans instead of eggs or milk that could work instead, but I haven't tried them.
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dandyrandylou
Original Author
10 years ago
Chicken pieces were dipped in flour, S&P in temp unknown but sizzling hot organic coconut oil. Usually use veg oil for frying.
lindac92
10 years ago
My guess is your oil wasn't as hot as you thought....both butter and coconut oil seem to "sizzle" at a lower temperature than vegetable oil. The issue is not how brown the skin but is the chicken done. I have been served fried chicken with browned skin that was raw in the middle of the breast.
carolb_w_fl_coastal_9/10
10 years ago
Was it refined or unrefined? I understand unrefined coconut oil has a much lower smoke point than refined...
dandyrandylou
Original Author
10 years ago
Aw gee Lindac. I like mine brown and crispy. Fried it longer looking for that end result, and it was definitely done. Carolb It was unrefined cold pressed. Maybe that's the answer? Thanks everyone.
lindac92
10 years ago
There is nothing that can affect the rate that your food browns, if the foods are the same, but the temperature of the oil. You have said that you dredged with flour as usual....so it has to be the oil temperature. if your chicken were wetter than usual it would be slow to brown, but the oil used has no bearing on the rate of browning.
I suggest using a thermometer next time.
rgreen48
10 years ago
I have no idea about fried chicken (or any meat for that matter,) but when making deep fried french fries, a trick that you can do at home is what many restaurants do... to get a bit of color after changing the oil, make sure to leave a bit of the old oil in the pot/pan. I filter my oil after frying and freeze or refrigerate it. You can try adding a bit of that used oil and see if it works.
lindac92
10 years ago
They do that to save money. The color of the oil has nothing to do with the color of the potatoes....unless it's really dark....and then I wouldn't be using it.
rgreen48
10 years ago
last modified: 10 years ago
Science... How to Make French Fries Perfectly.

I've read the same trick from multiple sources, so there is no reason for me to doubt the chemistry.

They also offer a warning about saving the oil and to use it relatively quickly. Perhaps though, it's the chemistry behind why my mom follows Great Grandma's trick of using a spoonful of old bacon fat in her oil.

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