Experimented tonight with a few things:
Fried chicken crust - pecans run through the food processor, salt and pepper. Chicken run through beaten eggs first, then the pecan crusting.
Fried in coconut oil (which seems to have a far lower smoke point than anticipated, so after seeing half of it smoke away while I was getting other stuff ready, made up the difference with, yes, vegetable oil. I need help on this front!).
End result? Pretty good ... the coconut oil-dominant first batch was a bit too coconutty for chicken, but the pecan crusting was awesome.
Second and third batches were great, though. Advice on frying with coconut oil? Or should I stick to bacon drippings/lard for frying....