Crispy, Healthy & Delicious: How to Fry Chicken in Olive Oil Like a Pro

Hey there food lovers! I’ve been experimenting with different cooking methods in my kitchen lately and I gotta tell you – frying chicken in olive oil has been a total game-changer. If you’re tired of the same old cooking fats or looking for a healthier alternative without sacrificing that perfect crispy texture, you’re in for a treat!

Many folks ask, “Can you actually fry chicken in olive oil?” The answer is a resounding YES! Not only can you do it, but the results might just blow your mind. Let’s dive into everything you need to know about this delicious cooking method.

Why Olive Oil is Actually Perfect for Frying Chicken

Before we get to the how-to let’s bust some myths. A lot of people think olive oil isn’t suitable for frying because of concerns about smoke point. But here’s the truth

• Regular olive oil has a smoke point between 390-470°F
• Extra virgin olive oil (EVOO) has a smoke point of 350-430°F
• The ideal temperature for frying chicken is between 325-350°F

See what I’m getting at? The smoke point isn’t actually an issue! You can totally fry chicken in olive oil without worrying about it smoking up your kitchen.

But the benefits go way beyond just the technical stuff:

• Olive oil gives chicken an incredible depth of flavor
• It keeps the meat moist and tender inside
• It creates a clean, crisp crust (which let’s be honest, is the best part!)
• It’s packed with health benefits (more on that in a bit)

Health Benefits: Frying Doesn’t Have to Be Unhealthy

I know what you’re thinking – fried food is usually considered unhealthy. But when you’re using olive oil, especially extra virgin olive oil, you’re actually incorporating a superfood into your meal!

Olive oil offers some impressive health perks

• Helps prevent cardiovascular disease
• May reduce risk of type 2 diabetes
• Works as an anti-inflammatory
• Rich in antioxidants
• Some research even suggests it might help prevent Alzheimer’s Disease

So while traditional frying might get a bad rap, using olive oil actually transforms this cooking method into something that can be part of a healthy lifestyle. Pretty cool, right?

Shallow Frying vs. Deep Frying in Olive Oil

You’ve got options when it comes to frying chicken in olive oil. Let’s look at both methods:

Shallow Frying (My Preferred Method)

Shallow frying is awesome because it:

• Uses less oil (economical and less wasteful)
• Works great in smaller pans (6-8 inch is usually enough)
• Creates excellent results for dishes like zucchini fritters and chicken
• Gives you more control over the cooking process

Deep Frying

Deep frying is definitely possible with olive oil too:

• Use a pot with higher sides to prevent splattering
• The oil can be reused if properly strained and stored
• Creates a more uniform crispiness around the entire piece of chicken
• Requires more oil initially

For most home cooks, I recommend shallow frying – it’s simpler, uses less oil, and still gives amazing results.

Step-by-Step Guide: How to Fry Chicken in Olive Oil

Alright, let’s get to the good stuff! Here’s my detailed guide to frying chicken in olive oil that’ll give you perfect results every time:

What You’ll Need:

• Chicken pieces (uniform size works best)
• Olive oil (extra virgin or regular, depending on your preference)
• Flour for dredging
• Your favorite seasonings
• A reliable frying pan
• Paper towels
• A baking tray with cooling rack (optional)

Preparation:

1. Preheat your oven to 200°F (this is for keeping cooked pieces warm)
2. Cut chicken into uniform pieces if needed
3. Pat ALL sides of the chicken dry with paper towels (super important to prevent oil splatter!)
4. Prepare your flour mixture in a plate with sides
5. Set up your dredging station if you’re going for a more complex coating

The Frying Process:

1. Fill your frying pan with about 1/2 inch of olive oil
2. Heat the pan over medium heat for a minute or two
3. Test if the oil is hot enough by sprinkling a bit of flour – if it sizzles enthusiastically, you’re good to go! (Alternatively, use a thermometer aiming for 325-350°F)
4. While the pan is heating, coat your chicken in the flour mixture
5. Gently place chicken pieces into the hot oil (be careful to avoid splatter!)
6. Look for small to medium bubbles around the chicken – if bubbles get too big, lower the heat
7. Fry for a few minutes on each side until golden brown
8. Remove to a paper towel-lined plate or the prepared baking rack
9. Keep finished pieces warm in the oven while you continue with remaining chicken

Pro Tips for Perfect Olive Oil Fried Chicken

I’ve made this recipe tons of times, and I’ve learned a few tricks along the way:

• Mise en place is key! Having everything prepped and ready makes the process so much smoother
• Rest your breaded chicken for about 15 minutes before frying – this helps the coating adhere better
• Don’t overcrowd the pan – work in batches for best results
• Use a splatter screen if you have one to minimize mess
• Adding a little vodka to your wet mixture (if using a wet/dry dredge) can create extra crispiness
• Season immediately after removing from the oil when the chicken is still hot

A Delicious Olive Oil Fried Chicken Recipe to Try

If you’re looking for a specific recipe to get started, here’s one I love that uses olive oil for amazing results:

Ingredients:

• 1 whole chicken, cut into 6-8 pieces
• 2 tablespoons sea salt
• Garlic seasoning blend (about 1.7 oz)
• 2 cups flour
• 2 tablespoons cornstarch
• 1 cup buttermilk
• 2 egg whites
• 2 tablespoons vodka (optional, but creates extra crispiness)
• Enough olive oil to fill pan 1/2 inch deep (about 2 bottles of 375ml for deep frying)

Instructions:

1. Season chicken with sea salt and let rest for 30 minutes at room temperature
2. Coat with garlic seasoning, pressing to adhere
3. Prepare your breading station: dry ingredients (remaining seasoning, flour, cornstarch) in one bowl, wet ingredients (buttermilk, egg whites, vodka) in another
4. Heat olive oil to 350°F in a large dutch oven or fryer
5. Dip chicken in wet mix, then transfer to dry mix, pressing to adhere
6. Place on a wire rack and let rest for 15 minutes (this helps the breading stick better)
7. Carefully place chicken pieces in hot oil and fry for 12-15 minutes, flipping halfway
8. Cook until crispy and internal temperature reaches 165°F
9. Remove and drain on a wire rack with paper towels underneath

Common Questions About Frying Chicken in Olive Oil

Won’t olive oil make my chicken taste too olivey?

Not necessarily! While EVOO has a stronger flavor profile, regular olive oil is milder. Plus, the seasonings in your coating will balance any olive notes.

Is it more expensive to fry with olive oil?

It can be pricier than using vegetable oil, but you can offset this by shallow frying instead of deep frying. Plus, the health benefits and flavor are worth the extra cost, IMO!

Can I reuse olive oil after frying?

Yes! Strain it through a fine mesh strainer or cheesecloth while it’s still warm (but not hot). Store in a dark glass container and use within a month or so.

What’s the best type of olive oil for frying?

For a milder flavor, use regular olive oil. If you want more olive flavor, go with extra virgin. Both have suitable smoke points for chicken frying.

Why You Should Totally Try This Method

I’ve been cooking chicken for years, and honestly, frying in olive oil has become my favorite method. The crispy exterior combined with juicy, flavorful meat is just unbeatable. Plus, I love knowing I’m using a healthier oil with actual nutritional benefits.

Next time you’re at the grocery store, grab some quality olive oil (look for those digital coupons at Fry’s Food Stores to save a few bucks!) and give this method a try. Trust me, your taste buds AND your body will thank you.

Whether you’re making a weeknight dinner or impressing guests at a get-together, olive oil fried chicken is gonna be a hit. It’s that perfect combination of indulgent and wholesome that we’re all looking for in our cooking these days.

Happy cooking, friends!