When it comes to shallow frying chicken, choosing the right oil is crucial for getting the perfect crispness on the outside while keeping the chicken juicy and moist on the inside. Not all oils are created equal when it comes to high heat frying, so it’s important to understand the qualities that make certain oils better suited for shallow frying.
Key Factors in Choosing Shallow Frying Oil
Here are some of the main factors to consider when selecting an oil for shallow frying chicken:
- High smoke point – This is the temperature at which an oil starts to smoke and degrade. For shallow frying, you want an oil with a smoke point of at least 400°F.
- Neutral flavor – The flavor of the oil should complement the food without overpowering it. You don’t want a strong tasting oil that will impart its own flavor.
- Stability at high heat – The oil should be stable when heated to high temperatures so it doesn’t break down or go rancid.
- Affordable – While high quality oils typically perform better, cost is also a practical consideration for most home cooks.
Top Oil Choices for Shallow Frying Chicken
Based on the criteria above, here are some great options to consider:
Refined Peanut Oil
Refined peanut oil is one of the most popular choices for frying. It has a high smoke point of 450°F, neutral flavor, and ability to withstand high heat without breaking down. Peanut oil will give your fried chicken a light, clean flavor.
Vegetable Oil
Regular vegetable oil is a versatile, budget-friendly option. Look for vegetable oils made from soybean, canola or a blend. Smoke points range from 400-450°F. Vegetable oil has a mild flavor that won’t compete with the chicken.
Grapeseed Oil
Grapeseed oil has a moderately high smoke point up to 420°F. It has a clean, light taste and smooth texture. Grapeseed oil is also relatively affordable compared to some other frying oils.
Avocado Oil
For a premium choice, avocado oil has a very high smoke point up to 520°F and adds a subtle buttery flavor. It’s stable for high heat cooking, though the price tag may be prohibitive for deep frying.
Rice Bran Oil
Not as common as other vegetable oils, rice bran oil has excellent frying properties. It can withstand temperatures up to 490°F. Rice bran oil also contains vitamin E to help preserve freshness.
Oils to Avoid for Frying Chicken
On the flip side, there are some oils that are not well suited for shallow frying:
- Olive oil – Has a low smoke point and strong flavor that will overpower chicken. Better for drizzling.
- Flaxseed oil – Prone to rancidity at high heat.
- Butter – Milk solids burn at frying temperature.
- Margarine – Contains more water than oil so it froths and pops.
- Coconut oil – While stable at high heat, it solidifies at room temp and imparts a strong flavor.
Tips for Shallow Frying Chicken
Once you’ve chosen a frying oil, here are some tips for shallow frying success:
- Use a heavy, high-sided skillet or Dutch oven – This prevents oil splatters.
- Maintain oil temperature between 325-375°F – Use a deep fry thermometer.
- Dry chicken pieces thoroughly – Pat off any excess moisture with paper towels.
- Work in small batches – Don’t crowd the pan which cools the oil.
- Flip chicken halfway during cooking – For even browning on both sides.
- Drain chicken on a wire rack or paper towels – To remove excess grease.
- Allow oil to fully reheat between batches – Check with thermometer that it returns to the proper temperature.
- Discard oil after 2-3 uses – Heavily used oil will break down and impart off flavors.
Recipe for Perfectly Fried Chicken
Here is an easy, classic buttermilk fried chicken recipe using peanut oil to yield crispy, juicy chicken every time:
Ingredients
- 1 whole chicken cut into 10 pieces (breasts halved)
- 1 cup buttermilk
- 2 cups all-purpose flour
- 2 teaspoons garlic powder
- Salt and pepper
- 2-3 cups peanut oil for frying
Instructions
- Rinse chicken pieces and pat dry thoroughly with paper towels.
- Place chicken in a bowl and pour buttermilk over top. Refrigerate for 30 minutes.
- In a shallow dish, mix flour, garlic powder, 1 tsp salt, and 1/2 tsp pepper.
- Remove chicken from buttermilk one piece at a time and dredge in flour mixture, pressing lightly so it adheres.
- Heat 1 inch peanut oil in a heavy skillet or Dutch oven to 340°F. Working in batches, fry chicken for 12-15 minutes, turning occasionally, until golden brown.
- Drain chicken on a wire rack. Season with additional salt and pepper if desired.
For even more flavor, try adding 1 tablespoon of your favorite dried herbs or spices to the flour mixture. Cayenne pepper also provides an enjoyable kick of heat.
The Healthiest Choice
While shallow frying chicken is not exactly a low-fat cooking method, you can make it healthier by:
- Using leaner cuts of chicken – Breast meat instead of legs and thighs.
- Choosing a monounsaturated oil – Like peanut or avocado oil.
- Removing skin to lower fat and calories.
- Blotting chicken after cooking to absorb excess grease.
- Cooking a lower fat version such as Cornflake Chicken – Chicken dredged in egg and cornflakes instead of flour.
Overall, shallow frying in healthier oil and minding portion size can allow you to enjoy deliciously crispy chicken as an occasional treat.
Conclusion
When shallow frying chicken, peanut oil is an optimal choice that will give you crispy, perfectly browned chicken every time. Its high smoke point, neutral flavor, and stability at frying temperatures make peanut oil the go-to for many cooks and restaurants alike. While vegetable, grapeseed, avocado, and rice bran oils are also suitable, peanut oil’s superior frying properties make it the clear winner for shallow frying chicken to juicy, golden brown perfection.