The best oils for frying chicken are those with a high smoke point, neutral flavor, and health benefits. Commonly recommended oils include:
- Canola oil : Has a high smoke point (~400°F), neutral flavor, and is low in saturated fats while rich in omega-3 and omega-6 fatty acids, making it a healthy and versatile choice for frying chicken
- Peanut oil : Known for a very high smoke point (~450°F) and a subtle nutty flavor that complements fried chicken well. It resists breaking down at high heat but should be avoided if there are nut allergies
- Avocado oil : Has an even higher smoke point (~475°F) and produces evenly cooked chicken with a light taste. It is a good option if you want a high smoke point and neutral flavor, though it tends to be pricier
- Vegetable oil or vegetable shortening : Often used for frying due to a good smoke point and neutral flavor. Vegetable shortening provides a crispy crust and is common in Southern fried chicken recipes
- Coconut oil : Has a high smoke point (~450°F) and adds a slight sweetness with healthy fats, making it a good alternative for frying chicken
- Palm oil : Offers a balanced fat composition for stability during frying, a neutral flavor, and helps achieve a crispy, evenly browned crust. It also contains antioxidants and is used in some traditional recipes
- Algae oil : Emerging as an excellent choice due to its very high smoke point (~535°F), neutral mild flavor, and health benefits including heart-healthy omega-9 fatty acids. It is a low saturated fat option that produces crispy fried chicken without flavor interference
Oils to generally avoid for frying chicken include butter, extra virgin olive oil, flaxseed oil, and unrefined sesame oil because of their low smoke points
. In summary, the most popular and practical choices for frying chicken are canola oil, peanut oil, and vegetable oil due to their high smoke points, neutral flavors, and health profiles. For a premium or health-conscious option, avocado oil or algae oil are excellent alternatives
