Healthy Food Recipes: Can You Fry Chicken in Canola Oil?

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes (for resting)

Total Time: 45 minutes

Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 cup canola oil, for frying
• 1 tablespoon unsalted butter (optional)

Steps to Cook:

1. Prepare the chicken: a. Pat the chicken breasts dry with paper towels and place them on a clean cutting board. b. Using a meat mallet or the back of a heavy pan, gently pound the chicken breasts to an even thickness of about 1/2 inch. This will help them cook evenly. c. In a shallow bowl, combine the flour, salt, black pepper, paprika, garlic powder, and onion powder. Mix well.

2. Bread the chicken: a. Dredge the chicken breasts in the seasoned flour, coating them completely on both sides. b. Shake off any excess flour.

3. Fry the chicken: a. In a large, heavy-bottomed skillet or Dutch oven, heat the canola oil over medium-high heat to 350°F. b. Carefully add the breaded chicken breasts to the hot oil, making sure not to overcrowd the pan. c. Fry the chicken for 4-5 minutes per side, or until golden brown and cooked through. d. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. e. If the chicken is browning too quickly, reduce the heat to medium. f. Once the chicken is cooked, transfer it to a paper towel-lined plate to drain any excess oil.

4. Finish the dish: a. If desired, melt the butter in the hot oil and drizzle it over the fried chicken. b. Let the chicken rest for 5-10 minutes before serving.

Cook’s Note:

• Canola oil is a great choice for frying chicken because it has a high smoke point and a neutral flavor that won’t overwhelm the chicken.
• For extra crispy chicken, you can double-dip the chicken in the seasoned flour before frying.
• Serve the fried chicken with your favorite sides, such as mashed potatoes, coleslaw, or a fresh salad.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until heated through.
• For a healthier twist, you can bake the breaded chicken instead of frying. Preheat your oven to 400°F, place the breaded chicken on a baking sheet, and bake for 20-25 minutes, flipping halfway through.

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