Can You Fry Chicken in Avocado Oil?

Prep Time: 15 minutes

Prepare the Chicken: a. Place the chicken breasts between two sheets of plastic wrap or parchment paper and use a meat mallet or rolling pin to pound them to an even thickness, about 1/2 inch thick. b. Set the pounded chicken breasts aside.
Set Up the Breading Station: a. In three separate shallow dishes, place the flour, beaten eggs, and panko breadcrumbs. b. In the dish with the panko, add the garlic powder, paprika, salt, and black pepper. Mix well to combine.
Bread the Chicken: a. Dredge the chicken breasts in the flour, shaking off any excess. b. Dip the floured chicken into the beaten eggs, allowing any excess to drip off. c. Finally, coat the chicken in the seasoned panko breadcrumbs, pressing gently to adhere.
Fry the Chicken: a. In a large, heavy-bottomed skillet or Dutch oven, heat the avocado oil over medium-high heat to 350°F. b. Carefully add the breaded chicken breasts to the hot oil and fry for 3-4 minutes per side, or until golden brown and cooked through. c. Transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
Rest and Serve: a. Allow the fried chicken to rest for 5-10 minutes before serving. b. Serve the crispy, avocado oil-fried chicken immediately, accompanied by your favorite sides or dipping sauces.

Avocado oil is a great choice for frying chicken due to its high smoke point and neutral flavor. It can withstand the high heat required for frying without burning or imparting any strong flavors.
Be sure to use a heavy-bottomed skillet or Dutch oven to ensure even heat distribution and prevent the oil from cooling down too much when the chicken is added.
If the oil starts to smoke or become discolored during frying, it’s a sign that it needs to be replaced. Always use fresh oil for the best results.
For extra crispy chicken, you can double-dip the breaded chicken in the egg and panko mixture before frying.
Serve the fried chicken immediately for the best texture and crispiness.

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