Fried chicken is a beloved comfort food enjoyed by people across the world. When done right, it’s crispy on the outside, juicy on the inside, and full of flavor. But achieving fried chicken perfection starts with choosing the right oil.
I’ve fried hundreds of chickens in my career as a chef. Through trial, error, and talking with fellow frying fanatics, I’ve learned what makes an oil ideal for frying chicken In this article, I’ll share everything I know to help you unlock the secrets to crispy, mouthwatering fried chicken.
Oil Properties to Look For
When selecting an oil for frying chicken there are a few key properties to consider
High Smoke Point – The smoke point is the temperature at which an oil starts to burn and smoke. For frying, you need an oil with a smoke point of at least 400°F. This allows the oil to reach the high temperatures needed to fry chicken without burning.
Neutral Flavor – A neutral tasting oil allows the flavor of the chicken and any seasonings or breading to shine, Oils with strong flavors can overpower the chicken
Stability – The oil should be stable at high heats so it doesn’t break down. Look for oils high in monounsaturated and saturated fats.
Affordability – Opt for reasonably priced oils so you can use enough to submerge the chicken without breaking the bank.
The Contenders: Popular Oils for Frying Chicken
Now let’s explore some top options that check the boxes for great fried chicken oil:
Refined Peanut Oil
My personal favorite, peanut oil has a high smoke point of 450°F and a mild, nutty flavor that complements chicken beautifully. It produces the crispiest skin I’ve found, while resisting flavor transfer. Though pricier than other oils, a little goes a long way.
Canola Oil
A versatile, neutral oil perfect for showcasing spices and breading flavors. It has a 400°F smoke point and is readily available. One downside is it can sometimes leave chicken greasy if the temperature isn’t right. But it’s budget-friendly and easy to find.
Vegetable Oil
Typically a blend of oils like soybean, corn, and canola, vegetable oil has a neutral taste and smoke point around 400-450°F. It’s the most affordable option but quality and flavor can vary by brand. It gets the job done but won’t elevate your chicken.
Corn Oil
With a smoke point of 450°F, corn oil imparts a subtle sweetness that complements chicken. However, some find the flavor overpowering. It’s inexpensive but beware its high omega-6 content.
Avocado Oil
A newer player gaining popularity for its light, nutty flavor and very high smoke point of ~520°F. It adds beneficial heart-healthy fats. The downside is it’s pricier than other oils. Worth splurging on occasionally.
Algae Oil
Algae oil is my new go-to for healthy fried chicken. Made from algae, it has a light, neutral taste. And it boasts a whopping 25% more heart-healthy oleic acid (omega-9) than olive oil. With its high smoke point and frying performance, algae oil lets me indulge in fried chicken guilt-free.
Oils to Avoid for Frying Chicken
On the flip side, some oils are poor choices for frying chicken due to low smoke points or strong flavors:
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Butter – Delicious but burns easily with its low 300°F smoke point. Better for finishing or baking.
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Olive Oil – Extra virgin has a bold flavor that overpowers chicken. Refined olive oil works better but still has a relatively low smoke point.
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Flaxseed Oil – Extremely low 225°F smoke point means it oxidizes at frying temperatures.
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Unrefined Sesame Oil – Distinctive flavor and low smoke point make it a poor frying oil. Opt for refined sesame oil.
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Coconut Oil – Although high in saturated fats, coconut oil’s strong flavor is often overbearing in fried chicken.
Fryer Tips and Tricks
Once you’ve selected your oil, proper frying technique is equally important. Here are some of my best tips:
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Maintain oil temperature between 325-375°F. Use a thermometer and adjust heat accordingly.
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Allow chicken to come to room temp before frying for even cooking.
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Pat chicken dry then coat evenly in flour, breadcrumbs, or batter.
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Fry chicken in batches to prevent overcrowding.
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Let chicken drain on a wire rack or paper towels after frying.
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Allow chicken to rest 5 minutes after frying for juicier meat.
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Strain and store oil after each use. Discard after 3-4 uses once it smells, smokes early, or looks very dark.
Get Crispy Fried Chicken Tonight
The quest for the perfect fried chicken is a noble one. Hopefully these tips help you zero in on an oil that fits your tastes and budget. Don’t be afraid to experiment with different options to find your soulmate frying medium. Just follow basic oil best practices, pay close attention as you fry, and have fun! Before you know it, you’ll have mastered the art of juicy, crispy fried chicken that would make the Colonel proud. Now get crackin’ and fry up a batch tonight – your taste buds will thank you.
What’s the Best Oil for Frying Chicken?
Algae oil is a great choice for frying chicken because it meets the needs of fried chicken lovers, health enthusiasts, and anyone mindful of their well-being.
With its neutral flavor, high smoke point, and richness in omega-9 fatty acids (which have anti-inflammatory properties) algae oil ensures a perfectly crispy fry. It’s also a healthier alternative to many traditional frying oils since it’s low in saturated fat ❶.
Algae Cooking Clubs chef-grade algae oil is the best oil to fry chicken in. Made through a clean fermentation process, not farming, it delivers 25% more beneficial omega-9 monounsaturated fat than olive and avocado oil. Plus, it’s a low environmental impact choice.
Other Oils for Frying Chicken
Each of these oils has unique qualities that make them good for frying chicken, so the best choice depends on your tastes and cooking needs. Well look at the differences in their flavor, smoke point, and health effects to help you choose:
- Canola Oil. It has a mild flavor and a high smoke point of 400-475°F, making it the best oil for frying wings. However, some concerns exist about its production process, as most canola oil is chemically refined and may contain trans fats, which can negatively impact heart health if consumed in excess.
- Refined Peanut Oil. With a high smoke point of 450°F, refined peanut oil is excellent for frying chicken. Its nutty flavor adds a unique taste while minimizing flavor transfer to the chicken. Additionally, it is high in omega-6 fatty acids, which, when consumed in excess, can contribute to inflammation if not balanced with omega-3 intake.
- Refined Coconut Oil. It has a smoke point of 400-450°F, contains high levels of lauric acid and healthy fats, and is odorless and lightly flavored. However, it’s important to consider that coconut oil is high in saturated fat, so moderation is key.
Best Oils for Frying Chicken
FAQ
Which oil is best for frying chicken?
So, when frying chicken, you want to choose an oil that is considered neutral so that it doesn’t alter the flavors you’ve used to season and prep your meat. And for that reason, olive oil is out. Canola and corn oil are good examples of neutral oils that are great for frying chicken.
What oil do KFC fry their chicken in?
KFC typically uses a blend of vegetable oils for frying their chicken, with canola oil and palm oil being common components. The exact blend can vary by location and over time based on supply and cost considerations.
Is Crisco or vegetable oil better for frying chicken?
Melted shortening (ie, Crisco) really is better than cooking oil.
What is the best thing to fry chicken in?
This crispy fried chicken recipe calls for paprika (which helps with browning), salt, and pepper. You can add more spices and seasonings to taste. Vegetable oil is perfect for frying chicken because it has a high smoke point.