Busting olive oil myths! Did you know the ideal frying point is 350 degrees? That is olive oil's sweet spot, making it a perfect frying agent.
Try out this olive oil fried chicken for well- seasoned, crispy perfection! This recipe is adapted from seasonstaproom.com.
1 whole chicken, cut into 6 or 8 pieces
2 tablespoons Ella's OBX Bacon sea salt or Ella's OBX Tuscan sea salt
1 point 7 oz (1 tin) garlic seasoning
2 cups flour
2 tablespoons cornstarch
1 cup buttermilk
2 egg whites
2 tablespoons vodka
2 375 ml bottles of Ella's Picual or Picholine Extra Virginia Olive Oil
Place the chicken pieces on a large plate or platter and season with sea salt, let rest for 30 minutes at room temperature. Coat the chicken in 4 tablespoons of garlic seasoning and press to adhere.
While the chicken is coming to room temperature, prepare the breading station. Fill one bowl with the dry ingredients (remaining garlic seasoning, flour and cornstarch) and whisk to combine. Fill another bowl with buttermilk, egg whites, and vodka. Whisk to combine.
In a large dutch oven or fryer, preheat oil to 350 F.
While the oil is heating, dip the chicken pieces in the wet mix, transfer to the dry mix and press to adhere. Place chicken on a baking sheet topped with a wire rack and let rest, again, for 15 minutes (to better adhere to the breading).
Carefully place pieces of chicken (working in batches) in hot oil and fry for 12-15 minutes, flipping halfway through, or until crispy and cooked through (165F internal temperature). Remove from the fryer and place on a clean wire rack (with paper towels underneath) to drain.