The oil you use when you are making fried chicken can make a big difference to its flavor, and we always have the same question: What oil suits best to fried chicken?
In this post I’ll introduce you 5 oil I use most while I’m frying chicken. They are all the best!
Best Types of Oil for Deep Frying Chicken
Whether you’re frying up chicken wings at your sports bar or you’re deep frying chicken breasts for your family get-together, here are the five best cooking oils for frying chicken that have high smoke points and neutral flavors.
1. Vegetable Shortening
- Smoke Point: 360 Degrees
- Benefits: The best method for making fried chicken like your grandparents used to make is to fry the chicken in shortening. In the South, this solid fat is a preferred alternative to oil when frying chicken because it melts when heated.
2. Lard
- Smoke Point: 370 Degrees
- Benefits: Lard is a common frying oil in the South, much like vegetable shortening. Lard is a fantastic option for frying chicken because it gives your chicken an unmatched crispy crust and excellent flavor.
3. Peanut Oil
- Smoke Point: 450 Degrees
- Benefits: Peanut oil is one of the most affordable types of oil. It also has a high smoke point, making it ideal for frying chicken. Additionally, peanut oil minimizes flavor transfer, which is great for restaurants that serve a variety of fried foods.
4. Canola Oil
- Smoke Point: 400 Degrees
- Benefits: Canola oil is ideal for frying chicken because of its high smoke point and flavorlessness. As an added bonus, it has high levels of omega-3 and omega-6 fatty acids, which makes it healthier than other options.
5. Coconut Oil
- Smoke Point: 450 Degrees
- Benefits: Coconut oil is healthier than other oils for deep frying because it contains a lot of lauric acid and healthy fats. Additionally, the oil has no smell or taste, which preserves and avoids flavor transfer from your chicken.
Things to Consider When Choosing An Oil for Deep Frying Chicken
The flavor and texture of your chicken may change if you use the incorrect oil because there are numerous varieties, each of which is suitable for a particular cooking method. There are three main factors you should take into account when choosing an oil for deep frying: flavor transfer, smoke point, and oil flavor.
- Flavor Transfer: Flavor transfer is the process by which flavors from your previously fried food remain in the oil and then spread to the next batch of food you’re frying, changing the flavor of that food. When choosing an oil for deep frying chicken, you want to choose one that prevents flavor transfer so your chicken retains its flavor and doesn’t end up tasting like fried fish or mozzarella sticks.
- Smoke Point: Oil begins to smoke and go rancid at a specific temperature, but this temperature varies depending on the type of oil. Since deep frying requires a high temperature, you should pick an oil with a high smoke point to prevent smoking and flavor degradation of your chicken.
- Oil Flavor: Using some types of oil for frying can change how your food tastes because they have strong flavors. Choose oil with a neutral flavor when frying chicken because you want the flavor of the chicken and the seasoning in the breading to come through.
Oil Temperature for Frying Chicken
When frying chicken, the temperature of your oil is crucial because if the oil is too cool, your chicken will come out greasy, and if it is too hot, you will have a burnt crust with a raw interior. You should fry your chicken between 350 and 375° Fahrenheit and the oil temperature should never fall below 325°. When frying chicken, you should also be sure to check the internal temperature to make sure your fried chicken has reached 165°.
Oil Temperature for Frying Wings
Because chicken wings are smaller and have less meat, they will cook faster, so you need to use a different temperature for cooking them as opposed to frying chicken breasts or thighs. You should fry your chicken wings at 375° Fahrenheit so you get a crispy crust but a juicy interior.
Tips for Frying Chicken
Here are some helpful tips to get the best-tasting product when deep frying chicken:
- In order to ensure a crispy texture after frying, pat your chicken with a paper towel before drizzling it with breading.
- Bring your chicken to room temperature before breading and frying. If you fry chicken straight out of the refrigerator, it will be too cold, lowering the temperature of the oil and producing an uneven fry.
- After frying, give the chicken some time to rest to allow extra oil to drip off and the crust to crisp up even more.
- Instead of using paper towels to cool your fried chicken after frying, use a wire rack so the oil can drain.
More about Fried Chicken
If you want to make fried chicken without oil, you can use air fryer, which can also make crispy fried chicken but healthier. Here are some recipes.
Ways to Make Your Chicken Breast Damn Tasty with Air Fryer
Wonderful Ways to Make Frozen Chicken Wings in Air Fryer
Make Your Chicken Nuggets Crispy and Healthy with Air Fryer
How to Make Fucking Delicious Chicken Legs with Air Fryer
How to Make Keto Fried Chicken
FAQs
Do I Need to Brine the Chicken before Frying?
It’s entirely up to you whether you brine the chicken or not; some chefs think it’s necessary, while others don’t. You might want to give brining the chicken a try to make your own judgment because it does add great flavor and improve tenderness.
Brine typically consists of sugar, salt, bay leaves, peppercorns, coriander seeds, and water. You’ll have to plan in advance, as you’ll brine the chicken for 12-24 hours.
What’s the Best Oil for Deep Frying Chips?
We prefer to fry potato chips and french fries in canola oil and peanut oil due to their high smoke points, bland flavor, and affordable prices.
What’s the Best Oil for Deep Frying Chips?
We prefer to fry potato chips and french fries in canola oil and peanut oil due to their high smoke points, bland flavor, and affordable prices.
