Canola is great. A bit lighter than vegetable oil but very good.  

By the way Ron, I assume you are frying your chicken sort of like fingers? I do not deep fry whole breasts but I do fingers quite often. If you pound out the breasts a little then cut them into strips, it is very easy to fry them up. Simply get two pans. Put flour in one, an egg wash in the other. Also get a large zip lock baggie (gallon size). In that, you want to put bread crumbs and seasonings (canned bread crumbs are best.) The seasonings I use are garlic salt, onion powder, paprika (should be a staple in your cabinet), ground black pepper and a bit of red pepper flakes (for heat). Mix all those in the baggie with your bread crumbs. Next it is simple! Just dredge the chicken in the flour and shake off the excess, dip in the egg wash and then toss a few into the baggie, close it and shake to coat.

Your oil should be about 350-375 degrees. Also, the biggest mistake people make when frying is trying to put too many pieces in at once. It lowers the temperature of your oil and makes the chicken soggy. Depending on size, do four or five at a time, MAX! Fry until they are golden brown and crispy (about eight to ten minutes again depending on size) Sometimes it takes a bit longer. Just take one out and cut into it. It should be white with juices running out, NOT pink!!!! 

 [Show/Hide Quoted Message] (Quoting Message by Head banger from Sunday, October 19, 2008 9:52:11 AM)

		Head banger wrote:
		I use canola, which I should go upstairs and finish filtering but I think the canola/peanut thing is a canada us thing.      Deep Freeze wrote:   Olive oil is just not meant for deep frying. It is a salad oil. I prefer peanut oil for deep frying, as it has a much higher smoking point.      Head banger wrote:   Olive oil isnt the best for deep frying, since you cant re use it and if you heat it too long it breaks down.  costs a ton, but if you did get it hot, cook one batch, damn it would taste good.      lana wrote:   Also--use olive oil--it's the most heart healthy      ronhartsell wrote:   Hey Lana......just got a deep fryer and I want to cook a couple chk. breasteses, what do I need for a good batter and about how many min. should it fry for??  (or is there a tell tale sign of when it's done??) I've never cooked with a deep fryer before....