Thinking it’s too expensive to eat healthy? You may want to think again! Just take a look at our health care system in the USA. People are sicker with autoimmune diseases than ever before. These are diseases caused by diet. Don’t take it from me. I recommend reading ‘Grain Brain’ by David Perlmutter MD. He spells it all out with documented researched studies that most people never see. We’re bombarded with commercials to eat more carbs, high carb low fat diets, artificial sweeteners, cereals, rice, corn, etc. It’s no wonder diabetes has skyrocketed and so have diseases such as Dementia and Alzheimer’s.
90% of coconut oil is saturated fat – no worries! This is not the type of fat to dump from our diets! (stay away from trans fats though!). Half of the fat in coconut oil is Lauric Acid, a medium-chain fatty acid that is converted into monolaurin in the body. Monolaurin exhibits antiviral, antimicrobial, antiprotozoal and antifungal properties. Many experts recommend taking up to 3 tablespoons of unrefined, virgin coconut oil each day to experience benefits.
Here’s some of the reason’s to use coconut oil, besides the flavor (which I happen to love personally, how about you?)
Read more here on the benefits of coconut oil -
Yes we can fry chicken in coconut oil! It can take the heat in the kitchen! Sometimes we just gotta have good ole southern fried chicken and now we can cook healthier without using all those unhealthy trans fats! From coffee creamer to lip balm, coconut oil is widely acclaimed for its multitude of uses. Because it can withstand high temperatures, coconut oil is also a great alternative to vegetable or olive oil when cooking and frying our favorite foods. The key to a successful frying session, is to make sure the oil is hot enough and that we have plenty of it.
1 whole chicken chopped up
*I always soak my chicken in kosher salt an hour before cooking to brine it.
1 Cup Bob Red Mills All Purpose Gluten Free flour mixed in seasonings and herbs below and let them sit while the chicken is in the brine.
Kosher Salt & Garlic Pepper
¼ teaspoon Cheyenne pepper
1 teaspoon chopped fresh rosemary if you have it or use dried
Fill a deep fryer or cast iron skillet all the way to the fill line with Coconut oil and set it between 325 and 375 degrees Fahrenheit. To make sure your deep fryer or cast iron skillet is accurate and that the oil is hot enough, use a candy thermometer.
Place chicken pieces in the skillet or deep fryer and do not crowd the pan. Cover the pan. Fry on one side for about 8 minutes until you see it turning browner, turn and fry the other side until it's browned up about another 8 min or so. Keep an eye on it. The smaller pieces will cook faster. Uncovering for the last few minutes makes the chicken a bit crispier.
Remove fried food from pan and place it on a plate lined with paper towels to soak up excess oil. Consume once it's cool enough to safely eat.