Quick Answer
You can fry chicken in either oil or grease. The main options for frying chicken are vegetable oil, peanut oil, lard, or shortening. Vegetable oil, peanut oil, and shortening are considered oils, while lard is considered a grease. Each has their pros and cons regarding flavor, health, smoke point, cost, and ease of use. Ultimately it comes down to personal preference. Many home cooks opt for vegetable or peanut oil as they have high smoke points and neutral flavors that don’t overpower the chicken. Those wanting more authentic southern flavor may use lard. Shortening falls somewhere in between with its mild flavor.
Oils vs. Greases for Frying
Oils and greases have some key differences when it comes to frying chicken:
| Oils | Greases |
|---|---|
| Made from seeds, nuts, fruits, or grains | Made from animal fat |
| Liquid at room temperature | Solid or semisolid at room temperature |
| Neutral flavor | Distinctive flavor from animal source |
| High in unsaturated fats | High in saturated fat |
| Healthier fat option | Higher in cholesterol |
As you can see, oils tend to be the healthier choice over greases due to their unsaturated fat content. But greases impart more flavor.
Best Oils for Frying Chicken
Here are some top oils for frying chicken and their key attributes:
Vegetable Oil
- Made from seeds and grains
- Neutral flavor
- High smoke point around 450°F
- Affordable price
Vegetable oil is one of the most common choices for frying at home due to its combination of affordability, high smoke point, and neutral flavor that doesn’t overpower the chicken.
Peanut Oil
- Made from peanuts
- Very mild peanut flavor
- Very high smoke point around 450°F
- Doesn’t absorb flavors
Peanut oil is prized for frying because of its very high smoke point and resistance to absorbing flavors. This allows it to be reused many times. It has a subtle peanut flavor.
Shortening
- Usually made from hydrogenated vegetable oil
- Semisolid at room temperature
- Mild flavor
- High smoke point around 400°F
Shortening provides a middle ground between oil and lard or grease. It is semisolid so it can be measured easily and has a mild, butter-like flavor.
Best Greases for Frying Chicken
Here are some top greases for fried chicken and their attributes:
Lard
- Rendered and clarified pork fat
- Distinctive pork flavor
- Crisp texture
- Low smoke point around 375°F
Lard is classic fat for southern-fried chicken. It imparts a distinctive pork flavor and crisp texture. The downsides are its lower smoke point and high saturated fat content.
Bacon Grease
- Rendered bacon fat
- Smoky, salty, bacon flavor
- Low to moderate smoke point around 350-400°F
Like lard, bacon grease provides signature pork and bacon flavors. You get that smoky, salty taste infused right in the fried chicken. The smoke point is a bit lower than lard.
Oil vs. Grease: Comparison
To summarize the key differences:
| Oil | Grease | |
|---|---|---|
| Examples | Vegetable, peanut | Lard, bacon grease |
| Fat type | Unsaturated | Saturated |
| Flavor | Neutral | Distinctive animal fat flavor |
| Smoke point | 400°F or higher | 350-375°F |
| Healthfulness | More heart healthy | Higher in cholesterol |
So in summary, oils are more versatile, healthy, have higher smoke points, and let the chicken flavor shine through. Greases impart more distinct flavor but are less healthy and require lower frying temperatures.
Pros and Cons of Frying Chicken in Oil vs. Grease
| Oil Pros | Oil Cons |
|---|---|
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| Grease Pros | Grease Cons |
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As shown above, oils tend to be more versatile, healthy, and reusable, while greases provide distinctive flavor.
How to Choose Oil or Grease for Frying Chicken
Here are some tips on selecting oil or grease for your fried chicken recipe:
- Consider peanut or vegetable oil for mild flavor
- Use greases like lard or bacon fat for authentic flavor
- Factor in the smoke point with your recipe temperature
- Think about health and cholesterol content
- Evaluate reuse – oils are better for multiple uses
- Think about storage – greases may be easier if you have them on hand
- Consider cost tradeoffs
- Determine if you want distinctive fat flavor or not
Test out different oils and greases in your fried chicken to see which gives you the perfect flavor and texture you’re looking for. Peanut oil is a great multipurpose choice, while lard or bacon grease can’t be beaten for flavor.
Frying Chicken in Oil vs. Grease Recipes
To highlight the difference oil and grease make, here are some classic southern fried chicken recipes using each:
Buttermilk Fried Chicken in Peanut Oil
- Brined in buttermilk for moistness and tangy flavor
- Flour dredging for crispy crust
- Fried in peanut oil for crunch without heavy flavor
The high smoke point and mild peanut taste of peanut oil let the buttermilk and chicken shine here.
Classic Southern Fried Chicken in Lard
- Soaked in spiced saltwater brine
- Seasoned flour for coating
- Fried in hot lard for crispy, flavorful crust
The lard gives this chicken an irresistible crunch and savory pork essence. A southern classic.
Tips for Frying Chicken in Oil and Grease
Here are some top tips for crispy, juicy homemade fried chicken, whether you use oil or grease:
- Use a thermometer to monitor oil temperature. Aim for 350-375°F.
- Let oil reheat to temperature between batches to re-crisp chicken.
- Use a thick, high sided pot to minimize splatter.
- Dredge chicken thoroughly in flour mixture to “armor” it.
- Pat chicken dry before dredging to help coating stick.
- Don’t overload pot with too much chicken at once.
- Flip chicken just once during frying.
- Drain chicken on a wire rack when done.
- Let chicken rest at least 5 minutes after frying to allow juices to redistribute.
Follow these tips and you’ll be rewarded with the best homemade fried chicken you’ve ever tasted!
Conclusion
While both oil and grease can produce delicious fried chicken, oils tend to be the healthier, more versatile choice for their high smoke point and neutral flavor. But for authentic southern flavor, you can’t beat the taste of chicken fried in lard or bacon grease. Whichever you choose, controlling your oil temperature and thoroughly crisping the crust is the key to fried chicken success. Fried at home with TLC, you can make chicken that rivals the best southern cooks and restaurants!