Best Oil For Fried Chicken
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The secret to making outstanding fried chicken is a recipe that combines three essential components: marinating, seasoning, and frying. This combination creates a crunchy and flavorful exterior while keeping the meat juicy and well-seasoned on the inside. Today, I’ll focus on one of these crucial elements: Which oil is best for making soulful Southern fried chicken?
Choosing the right oil for frying chicken is crucial for enhancing the overall quality of the dish. The oil’s smoke point and flavor neutrality play a significant role in determining its success.
What is the smoke point of cooking oil?
A smoke point is the temperature at which cooking fat begins to break down and release undesirable chemicals, infusing the food with an unpleasant burnt flavor. High smoke-point oils, such as refined peanut oil (the preferred choice for crispy Southern fried chicken), canola oil, and vegetable oil, ensure a crispy exterior without imparting a burnt taste.
On the other hand, medium smoke point oils like unrefined avocado oil and coconut oil are ideal for baking, sautéing, or browning food when you’re not aiming for a crispy exterior. Ultimately, the type of oil used has a significant impact on both the texture and flavor of fried chicken.
What is the best oil for frying chicken?
I want to emphasize the importance of using high-smoke-point oils, such as peanut oil and vegetable oil, which most Southern soul food cooks, including myself, rank as the best choices for making authentic Southern fried chicken.
These oils can handle the high temperatures needed for deep frying without breaking down, which helps achieve a crispy and crunchy exterior for the chicken. I will now rank five cooking oils, starting with the best and moving to the least suitable for making crispy fried chicken.
1. Peanut oil
Peanut oil is the preferred choice for frying chicken due to its high smoke point, which allows it to withstand elevated temperatures without burning. (It’s essential to note that people with peanut allergies should avoid using peanut oil for frying.)
Smoke point: Peanut oil has a high smoke point of 450 degrees F, which is ideal for maintaining a temperature of 350 degrees F when frying Southern fried chicken. This temperature helps ensure that the chicken does not absorb too much oil, allowing it to remain crispy instead of becoming soggy.
Why pick this oil: Refined peanut oil has a high smoke point, allowing it to reach the necessary temperature for thoroughly cooking fried chicken without compromising its flavor or seasoning. Additionally, peanut oil is ideal for frying because it’s odorless and can be reused multiple times if stored properly.
2. Vegetable oil
Vegetable oil is an excellent neutral alternative that can be used in place of peanut oil, especially if you have a peanut allergy or do not have peanut oil on hand.
Smoke point: Vegetable oil is made from a blend of plant-extracted oils and has a smoke point of approximately 400°F, depending on the specific oils used to create the blend.
Why pick this oil: I prefer vegetable oil over canola oil for frying because some canola oils may be derived from genetically modified organisms (GMOs) or may involve synthetic chemicals during extraction. Additionally, vegetable oil is widely accessible.
3. Canola oil
Canola oil is often recommended as one of the best oils for frying chicken due to its high smoke point.
Smoke point: It typically ranges from 400 to 475 degrees F.
Why pick this oil: One of the reasons to choose canola oil is that it is always refined, giving it one of the highest smoke points among cooking oils. Canola oil is readily available and an everyday staple in many pantries.
4. Avocado oil
This neutral oil is derived from oil-rich avocados and has a mild flavor.
Smoke point: Its refined version has the highest smoke point at 520 degrees F, making it an excellent choice for pan-frying.
Why pick this oil: Many people prefer avocado oil for its health benefits and its reputation as a superfood.
5. Extra-virgin olive oil
Extra-virgin olive oil is mild in flavor and commonly found in almost every kitchen. However, the light refined version has a higher smoke point, making it the better choice for frying.
Smoke point: The smoke point for extra-virgin olive oil is 320 degrees F, which makes it suitable for stir-frying or broiling, but too low for deep-frying foods like fried chicken.
Why pick this oil: Extra-virgin olive oil, similar to avocado oil, is often selected because it is one of the healthiest cooking oils. However, it’s not an ideal choice for deep-fried or skillet-fried chicken.
What oils should you never use to make fried chicken?
Refined oils vs. unrefined
When making fried chicken, it’s important to choose the right type of oil. You should avoid using unrefined oils because they contain a high concentration of minerals and enzymes that can negatively interact with high temperatures, leading to a lower smoke point. Instead, opt for refined oils, such as refined peanut oil, as they are processed to withstand high-heat cooking and are more suitable for frying.
We’ve explored the world of cooking oils, focusing on high smoke-point oils such as refined peanut oil, vegetable oil, and canola oil, each one a great candidate for recreating my exceptional soul food Southern fried chicken recipe!
And the takeaway is clear. Selecting the right oil has a significant impact on the flavor, crispiness, and overall experience of Southern fried chicken.
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