What’s the Best Oil for Frying Chicken?

Fried chicken is a favorite dish for many people — it’s loved for its crispy outside and juicy, tasty meat! The type of oil you use is important for getting that perfect fry; it affects not just the taste and texture, but also how healthy the meal is.

While the best oil to fry chicken can mean different things to different cooks, ranging from smoke point to flavor, many people seek oils that offer additional advantages, such as promoting heart health or providing essential nutrients.

In this article, we’ll help you find the perfect option for your next fried chicken feast.

What’s the Best Oil for Frying Chicken?

Algae oil is a great choice for frying chicken because it meets the needs of fried chicken lovers, health enthusiasts, and anyone mindful of their well-being.

With its neutral flavor, high smoke point, and richness in omega-9 fatty acids (which have anti-inflammatory properties) algae oil ensures a perfectly crispy fry. It’s also a healthier alternative to many traditional frying oils since it’s low in saturated fat ❶.

Algae Cooking Club's chef-grade algae oil is the best oil to fry chicken in. Made through a clean fermentation process, not farming, it delivers 25% more beneficial omega-9 monounsaturated fat than olive and avocado oil. Plus, it’s a low environmental impact choice.

Related Article: What is the Healthiest Oil for Frying?

What Makes Algae Oil the Best Oil for Frying Chicken?

Algae oil checks all the boxes when it comes to finding the best oil for deep frying chicken. It combines qualities that are hard to find in other oils — a high smoke point, neutral flavor, and health advantages. Find out more below:

High Smoke Point

Cooking oils have different smoke points, which is the temperature at which the oil starts to burn and can no longer be used safely. If you use an oil with a low smoke point for high-heat cooking (like deep frying), you risk burning the oil ❷.

Algae oil has a high smoke point of 535°F, which means it can handle the high heat needed for frying chicken without burning or breaking down. This helps the chicken cook evenly and get perfectly crispy, without the oil producing any harmful substances.

Neutral Flavor

Some oils do transfer their flavor to fried chicken. Oils like olive oil, for instance, have distinct flavors that can seep into the food you’re cooking. While some people enjoy the added flavor, others prefer a more neutral oil to let the seasoning and natural taste of chicken shine.

Algae oil has a mild, slightly buttery flavor that doesn’t dominate or change the taste of your chicken. This allows the spices and breading you use to take center stage, letting the natural flavor of the chicken come through without being masked by the oil.

Health Benefits

Some people are concerned not just about getting a crispy, delicious chicken, but also about the health effects of the oil they use for cooking.

Algae oil is a healthier choice for frying because it is rich in heart-healthy omega-9 fatty acids and low in saturated fat, unlike many traditional frying oils. High saturated fat levels can lead to increased cholesterol, so using an oil like algae oil helps you enjoy your fried chicken while promoting better health.

Other Oils for Frying Chicken

Each of these oils has unique qualities that make them good for frying chicken, so the best choice depends on your tastes and cooking needs. We'll look at the differences in their flavor, smoke point, and health effects to help you choose:

• Canola Oil. It has a mild flavor and a high smoke point of 400-475°F, making it the best oil for frying wings. However, some concerns exist about its production process, as most canola oil is chemically refined and may contain trans fats, which can negatively impact heart health if consumed in excess.
• Refined Peanut Oil. With a high smoke point of 450°F, refined peanut oil is excellent for frying chicken. Its nutty flavor adds a unique taste while minimizing flavor transfer to the chicken. Additionally, it is high in omega-6 fatty acids, which, when consumed in excess, can contribute to inflammation if not balanced with omega-3 intake.
• Refined Coconut Oil. It has a smoke point of 400-450°F, contains high levels of lauric acid and healthy fats, and is odorless and lightly flavored. However, it’s important to consider that coconut oil is high in saturated fat, so moderation is key.

Oils to Avoid for Frying Chicken

While there are many good options for frying chicken, certain oils are best avoided due to their low smoke points. Here are some of them:

• Butter. It has a relatively low smoke point of around 302°F to 350°F. This means it can burn quickly at the high temperatures needed for frying chicken, resulting in a burnt flavor. It may not be the best oil for fried chicken, but it excels in many other culinary applications.
• Extra Virgin Olive Oil. Besides its lower smoke point of around 375°F, it has a rich and robust flavor which may not complement the seasoning and coating of fried chicken. It can overpower the dish instead of allowing the chicken's natural flavors to stand out.
• Flaxseed Oil. It has a very low smoke point of 225°F, which makes it prone to oxidation and producing harmful compounds when heated. Instead, flaxseed oil is best used in cold applications, such as salad dressings and smoothies, or drizzled over dishes after cooking to preserve its nutritional qualities.
• Unrefined Sesame Oil. Though flavorful, the smoke point of unrefined sesame oil is too low for frying, and it can easily burn, creating a bitter taste.

Related Article: The Best Olive Oil Substitute and Other Alternatives

Tips for Frying Chicken to Perfection

Perfecting your frying technique is not only great for restaurants but also for home cooks looking to impress family and friends with their culinary skills.

Follow these simple guidelines:

• Use oils with high smoke points, such as algae oil for an even frying without burning.
• Allow the chicken to come to room temperature before breading and frying. This helps it cook evenly and ensures a juicy interior.
• Pat the chicken dry with paper towels before coating it in flour or breadcrumbs. This helps the coating adhere better and prevents excess moisture from making it soggy.
• Once cooked, place the chicken on a plate lined with paper towels to absorb excess oil, keeping it crispy.
• Allow the fried chicken to rest for a few minutes before serving to let the juices settle and boost flavor.

The Bottom Line

Choosing the right oil for frying chicken is key to getting that perfect combination of crispy on the outside and juicy on the inside! Algae oil makes for a fantastic choice since it can handle high heat, has a light flavor, and offers several health advantages.

Experience the versatility of Algae Cooking Club's chef-grade algae oil for not only frying chicken but also for sautéing, baking, and drizzling over your favorite dishes.