I'm frying chicken (own recipe) this weekend for my very first Dinner Club. The theme is Southern Comfort. I always used a high point cooking oil. Mainly canola...but, I was always intrigued by peanut only. I hear it adds more flavor to whatever you're frying and reaches a higher cooking point than canola. Just wondering this this is a good approach. I'll post up results after this weekend on my blog. Just one tip I came across....if your cooking different peices of chicken all at once, try cooking the white meat together and the dark meat together. The white/black cooks at different speeds, and you will not have to guess when each peice is done. This may take some experimenting with time, but the average time for cooking the perfect fried chicken peices is between 22 to 26 minutes.
