Awesome Fried Chicken

1 (4 pound) whole chicken, cut into 8 pieces
1 quart buttermilk
1 tablespoon sea salt
3 cups whole wheat flour
1 (.7 ounce) package dry Italian-style salad dressing mix
1 teaspoon poultry seasoning
1/2 teaspoon sea salt
1 teaspoon ground black pepper
coconut oil for frying (expeller pressed or virgin)

In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.

Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper.

Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes.

Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.

Variation: For chicken strips, use 6 skinless, boneless chicken breast halves instead of the whole chicken. Cut into 1/2 inch strips. Follow recipe instructions. Fry until golden brown and juices run clear. Drain on paper towels.

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