American cuisine is full of iconic fried chicken recipes. The dish is best known for its crispy and seasoned exterior and juicy interior, which you get from deep frying the chicken in hot oil. Choosing the right oil is essential for achieving that crispy, golden-brown exterior and juicy interior. Whether you're frying boneless chicken wings or Nashville hot chicken, we'll teach you the best oils for frying chicken, and give you some tips to make your fried chicken extra crispy and delicious.
Shop All Fryer OilHow to Choose Chicken Frying Oil
If you love fried chicken but don't know which cooking oil to use, this video walks you through the pros and cons of popular frying oils.
Best Types of Oil for Deep Frying Chicken
There are many different types of oil, each of which is good for different cooking methods, and if you choose the wrong oil for the job, it can affect the flavor and texture of your chicken. When choosing oil for deep frying, there are three main considerations you want to factor in: flavor transfer, smoke point, and the flavor of the oil. You’ll want an oil with minimal flavor transfer, a high smoke point for high-heat frying, and a neutral flavor to allow the flavor of the chicken and the seasoning in the breading to come through. Here are the five best cooking oils for frying chicken:
1. Canola Oil
With a high smoke point and neutral flavor, canola oil is excellent for frying chicken. As a bonus, it has high levels of omega-3 and omega-6 fatty acids while being low in saturated fats, which makes it healthier than other options. It is a versatile option that can also be used for frying fish.
- Benefits: Neutral flavor, health-conscious option
- Smoke Point: 400 Degrees
2. Vegetable Shortening
Vegetable shortening is a solid fat that is commonly used for frying chicken. It has a high smoke point, which makes it ideal for achieving crispy and golden-brown results. This solid fat melts as it heats, and it is a popular substitute for oil when frying chicken in the South.
- Benefits: Stores solid, excellent for browning
- Smoke Point: 360 Degrees
3. Lard
Like vegetable shortening, lard is traditionally used for Southern-style fried chicken recipes. Lard is a great choice for frying chicken because it gives your chicken a rich and savory flavor and unparalleled crispy crust.
- Benefits: Traditional option, rich flavor
- Smoke Point: 370 Degrees
4. Peanut Oil
Known for its high smoke point and nutty flavor, peanut oil adds a unique taste to fried chicken. It also has a high smoke point, making it ideal for frying chicken. Plus, peanut oil prevents flavor transfer, which is excellent for establishments serving multiple fried foods. What reduces its popularity in commercial kitchens is its high price point and potential to cause a reaction in those with a nut allergy.
- Benefits: Nutty flavor with minimal flavor transfer
- Smoke Point: 450 Degrees
5. Coconut Oil
Coconut oil has high levels of lauric acid and healthy fats, making it a healthier option for deep frying than other oils. The oil is also odorless and lightly flavored, which adds a hint of sweetness while preventing flavor transfer.
- Benefits: Health-conscious alternative, light sweetness
- Smoke Point: 450 Degrees
Oil Temperature for Frying Chicken
The temperature of your oil is important when frying chicken because if the oil is too cool, your chicken will turn out greasy and if it's too hot you'll have a burnt crust with a raw interior. You should fry your chicken between 350 and 375 degrees Fahrenheit and the oil temperature should never fall below 325 degrees. When frying chicken, be sure to check the internal chicken temperature to make sure your fried chicken has reached 165 degrees.
Oil Temperature for Frying Wings
Because chicken wings are a smaller chicken cut 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 degrees 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:
- Pat your chicken with a paper towel before tossing it in breading to ensure a crispy texture after frying.
- Bring your chicken to room temperature before breading and frying. If you fry straight from the fridge, your chicken will be too cold, which will reduce the temperature of your oil and result in an uneven fry.
- Let the chicken rest after you fry it to let excess oil drain away and the crust to get extra crispy.
- After frying, cool your fried chicken on a wire rack, rather than paper towels, so the oil can drain away.
Fried chicken is a crowd-pleasing dish that is perfect at any Southern kitchen, sports bar, buffet, or catered event. While this dish may seem easy to make, small considerations, such as the type of oil for frying the chicken, can have a major impact on the final product. Keep our tips in mind when frying your chicken to result in a delicious, crisp, and perfectly cooked product.
