American cuisine is full of iconic fried chicken recipes. The dish is best known for its crispy and seasoned exterior and juicy interior, which you get from deep frying the chicken in hot oil. Choosing the right oil is essential for achieving that crispy, golden-brown exterior and juicy interior. What are the best oils for frying chicken? We’ll show you how to make your fried chicken extra crispy and tasty, whether you’re cooking boneless chicken wings or Nashville hot chicken.
Frying chicken wings is one of life’s greatest culinary pleasures. There’s nothing better than biting into a hot, crispy wing right out of the fryer. But achieving that ideal texture requires using the right oil. I’ll show you how to pick the best oil for frying chicken wings, including how it tastes and how much smoke it has. Read on to become a wing frying expert!.
How Frying Oil Affects Chicken Wings
The oil you choose dramatically impacts the end result of your wings Here’s what you need to know
Smoke Point
This is the temperature at which an oil starts to smoke and break down. If you want to fry chicken wings, you need an oil with a high smoke point above 400°F. Oils with lower smoke points will burn and taste bitter.
Peanut oil was referenced 3 times as having the highest smoke point, around 450°F.
Flavor Profile
Some oils have a strong inherent flavor while others are relatively neutral. For wings, you generally want a neutral-tasting oil that allows the chicken and seasoning flavors to shine.
Three times, it was said that peanut and canola oils, which have neutral flavors, are best for frying wings.
Stability
An oil’s stability indicates how well it maintains its chemical structure at high heat. More stable oils can withstand prolonged frying without breaking down.
Peanut oil was referenced 2 times as being highly stable at frying temperatures.
Cost
Frying chicken wings requires a lot of oil, so affordability matters. Striking a balance between quality and price is key.
Vegetable oil was referenced 2 times as the most budget-friendly option.
The Best Oils for Frying Chicken Wings
Now let’s explore some top contenders for frying crispy, juicy wings:
1. Peanut Oil
References all agreed that peanut oil was the best oil for frying wings. It has a neutral flavor, a high smoke point (450°F), and great stability, which makes it perfect for getting the outside crispy while keeping the inside moist.
The only downside is peanut allergies, so avoid it if you’re cooking for someone with a nut allergy.
2. Canola Oil
A versatile, affordable option, canola oil has a 400°F smoke point and light flavor. It may not get wings quite as crispy as peanut oil, but it still performs admirably in the fryer.
3. Vegetable Oil
A budget-friendly blend of soybean, corn, and other oils, vegetable oil has a 400-450°F smoke point. The neutral taste makes it a workable choice, though flavor and stability may be less consistent batch to batch.
4. Corn Oil
With a 450°F smoke point and sweet, subtle flavor, corn oil fries up wings with a hint of sweetness. However, the flavor may compete with certain seasonings. It’s also very affordable.
5. Sunflower Oil
High-oleic sunflower oil has a light taste and 450°F smoke point. The high vitamin E content provides an added health bonus. Just verify it’s high-oleic, as regular sunflower oil has a lower smoke point.
Oils to Avoid for Frying Wings
On the flip side, some oils are unsuitable for frying wings:
- Olive oil – Too low of a smoke point, strong flavor
- Butter – Extremely low smoke point, will burn fast
- Sesame oil – Distinct flavor overpowers wings
- Flaxseed oil – Prone to oxidation at high fry temperatures
Stick to high smoke point neutral oils like peanut or canola oil for the best results.
Tips for Maximizing Crispiness
Aside from choosing the right oil, here are some tips to get the crispiest wings:
- Dry wings thoroughly before frying
- Fry wings in small batches to maintain oil temperature
- Use a thermometer and aim for 350-375°F oil
- Let wings rest after frying to further crisp the skin
- Double fry for extra crispy wings
Best Types of Oil for Deep Frying Chicken
There are many different types of oil, each of which is good for different cooking methods, and if you choose the wrong oil for the job, it can affect the flavor and texture of your chicken. When choosing oil for deep frying, there are three main considerations you want to factor in: flavor transfer, smoke point, and the flavor of the oil. To fry at high heat, you’ll need an oil that doesn’t transfer flavors too much, has a high smoke point, and has a neutral flavor so that the chicken and breading flavors can shine through. Here are the five best cooking oils for frying chicken:
With a high smoke point and neutral flavor, canola oil is excellent for frying chicken. On top of that, it is healthier than other choices because it is high in omega-3 and omega-6 fatty acids and low in saturated fats. It is a versatile option that can also be used for frying fish.
- Benefits: Neutral flavor, health-conscious option
- Smoke Point: 400 Degrees
Vegetable shortening is a solid fat that is commonly used for frying chicken. It has a high smoke point, which makes it ideal for achieving crispy and golden-brown results. This solid fat melts as it heats, and it is a popular substitute for oil when frying chicken in the South.
- Benefits: Stores solid, excellent for browning
- Smoke Point: 360 Degrees
Like vegetable shortening, lard is traditionally used for Southern-style fried chicken recipes. Lid is great for frying chicken because it gives it a flavor that is rich and savory and a crust that is crispy like no other.
- Benefits: Traditional option, rich flavor
- Smoke Point: 370 Degrees
Known for its high smoke point and nutty flavor, peanut oil adds a unique taste to fried chicken. It also has a high smoke point, making it ideal for frying chicken. Plus, peanut oil prevents flavor transfer, which is excellent for establishments serving multiple fried foods. What reduces its popularity in commercial kitchens is its high price point and potential to cause a reaction in those with a nut allergy.
- Benefits: Nutty flavor with minimal flavor transfer
- Smoke Point: 450 Degrees
Coconut oil has high levels of lauric acid and healthy fats, making it a healthier option for deep frying than other oils. The oil is also odorless and lightly flavored, which adds a hint of sweetness while preventing flavor transfer.
- Benefits: Health-conscious alternative, light sweetness
- Smoke Point: 450 Degrees
How to Choose Chicken Frying Oil
If you love fried chicken but dont know which cooking oil to use, this video walks you through the pros and cons of popular frying oils.
Fried Chicken Wings Recipe Experiment – BEST Oil for CRISPY Chicken Wings?
FAQ
What is the best oil to fry chicken wings?
Here are the five best cooking oils for frying chicken:Canola Oil. With a high smoke point and neutral flavor, canola oil is excellent for frying chicken. Vegetable Shortening. Vegetable shortening is a solid fat that is commonly used for frying chicken. Lard. Peanut Oil. Coconut Oil.
Can I use vegetable oil to fry chicken?
Can I fry chicken wings in olive oil?
You can fry chicken wings in olive oil, but because it has a lower smoke point, it works better for shallow pan frying than deep frying. While extra virgin olive oil has a distinct flavor, it can be used for frying if you don’t mind the flavor it imparts.