Technique & guide
Choosing Oil for Fried Chicken
A frying oil should be suitable for high-heat cooking and have a flavor that fits the recipe. Neutral refined oils are common choices.
Food-safety note: Keep raw chicken separate from ready-to-eat foods, marinate under refrigeration, and cook poultry to at least 165°F / 73.9°C as measured with a food thermometer. Hot-oil frying requires careful adult handling and suitable equipment.
On this page
Check the label
Use an oil whose manufacturer identifies it as appropriate for frying or high-heat cooking.
Flavor
Neutral oils let the coating and chicken dominate. Strongly flavored oils change the finished dish.
Discard degraded oil
Oil that smells off, smokes unusually early, foams excessively or has accumulated burnt particles should not be pushed through another batch.