Quick Answer
Olive oil can be used to fry chicken, but it has a relatively low smoke point compared to other oils, so it’s generally not the best choice. Oils with higher smoke points, like peanut or canola oil, are better suited for frying at high heat. However, olive oil can still be used successfully for pan frying chicken on medium-high heat as long as the temperature is monitored and not allowed to get too high. Some advantages of using olive oil for chicken include its flavor and health benefits. The main drawbacks are its low smoke point and higher cost compared to other frying oils. In summary, olive oil can work for frying chicken, but it’s usually recommended to opt for a more heat-stable oil instead.
The Smoke Point of Olive Oil
The smoke point refers to the temperature at which an oil starts to smoke and degrade. Heating oil past its smoke point can release harmful compounds and create an unpleasant burnt flavor. The smoke point of extra virgin olive oil ranges from 325°F-375°F, whereas refined olive oils can reach up to 465°F. In comparison, oils like peanut and canola oil have smoke points around 440-450°F, making them better suited for deep frying at high temperatures. The lower smoke point of olive oil makes it risky to use for deep frying chicken since the oil is harder to maintain at optimal temperatures. However, it can still be used successfully for quick pan frying at medium-high heat as long as the temperature stays below its smoke point. Monitoring the heat and keeping cooking times short helps avoid burning the oil.
Flavor and Health Benefits of Olive Oil
While it may not be ideal for deep frying, olive oil offers some advantages when pan frying chicken. Its fruity, peppery flavor provides a delicious taste that gets imparted to the chicken. The richness of extra virgin olive oil makes it a good match for chicken skin, adding flavor and browning. In addition to great taste, olive oil delivers health benefits. It’s a heart-healthy oil packed with monounsaturated fatty acids and antioxidant polyphenols that can help reduce inflammation. Olive oil has been associated with many health perks, including:
- Lowering LDL (bad) cholesterol
- Reducing blood pressure
- Protecting against heart disease and strokes
- Helping manage type 2 diabetes
So by using olive oil for pan frying, you can get a tasty chicken dish that also delivers some nutritional value. Just be sure to use minimal amounts of oil so you aren’t negating the health perks with too many extra calories.
Potential Drawbacks of Using Olive Oil for Frying
While olive oil can work for pan frying chicken, there are a few drawbacks to consider:
Lower Smoke Point
The main issue is olive oil’s lower smoke point compared to oils like canola and peanut. This narrows the margin of error when trying to maintain optimal frying temperatures. The oil can burn and smoke rather quickly if the heat gets too high. Constant monitoring is required to keep temperatures in check.
Higher Cost
Pure olive oil tends to be significantly more expensive than other cooking oils. The extra cost may not be warranted if you’re just using it for frying. More affordable options like canola oil will work just as well.
Stronger Flavor
The distinctive olive oil flavor can be overpowering for some dishes. When frying something like chicken, a more neutral-flavored oil may work better to simply get browning without imparting too much flavor.
Tips for Frying Chicken in Olive Oil
If you want to use olive oil for pan frying chicken, here are some tips:
- Use a high-quality extra virgin olive oil with a high smoke point (above 375°F).
- Choose a heavy skillet or pan that retains heat well. Cast iron works great.
- Heat the pan over medium-high heat until hot. The oil should shimmer but not smoke.
- Add a thin layer of oil, no more than 1/8 inch deep.
- Monitor temperature carefully. Adjust heat as needed to keep oil from overheating.
- Fry chicken pieces in batches, avoiding overcrowding the pan.
- Fry each side for 3-5 minutes until browned and cooked through.
- Let oil fully reheat between batches.
- Discard olive oil after cooking. Do not reuse.
Following these tips will help you successfully pan fry chicken in olive oil without burning the oil or overcooking the chicken.
Best Oils for Frying Chicken
While it’s possible to fry chicken in olive oil, there are several more suitable oils with higher smoke points:
Peanut Oil
Refined peanut oil has a very high smoke point of 450°F, making it excellent for deep frying. It has a neutral flavor that doesn’t compete with the chicken.
Canola Oil
With a smoke point of 400°F, canola oil can withstand the high heat of deep frying. It’s affordable and has a mild, neutral taste.
Vegetable or Soybean Oil
These neutral-flavored oils have high smoke points around 450°F, so they are also great options for deep frying chicken.
Lard or Tallow
For flavorful results, these rendered animal fats work well for frying chicken. Their high smoke points prevent burning.
| Oil | Smoke Point | Key Features |
|---|---|---|
| Peanut Oil | 450°F | – High heat tolerance – Neutral flavor |
| Canola Oil | 400°F | – High smoke point – Budget-friendly – Neutral flavor |
| Vegetable/Soybean Oil | 450°F | – Withstands high frying heat – Neutral flavor |
| Lard/Tallow | 370-400°F | – Adds rich flavor – High smoke point |
Conclusion
While olive oil may not be the best oil for deep frying chicken, it can be used successfully for quick pan frying. The main drawbacks are its lower smoke point and higher cost compared to more heat-stable, affordable oils. For best results, go with a very high quality olive oil and keep temperature low enough to stay under its smoke point. Monitor heat closely to avoid burning. For deep frying, peanut, canola, vegetable, and soybean oils are better suited for the high heat. Their neutral flavors don’t interfere with the chicken. If you want to add flavor, fry chicken in lard or tallow. With some care, olive oil can pan fry delicious chicken, but for deep frying, it’s advisable to choose an oil with a higher smoke point.