Best Oil for Frying Chicken in a Pan: Quick Answer
The best oil for frying chicken in a pan is a refined oil with a high smoke point and a neutral taste. This guide compares seven cooking oils: peanut, avocado, canola, vegetable, a high smoke point olive oil and a high heat blend. Oil that smokes too early gives food an off taste.
Comparison Table
| Oil | Type | Bottle size (from listing) | Flavor | Best for |
|---|---|---|---|---|
| Amazon Grocery Peanut Oil | Peanut | 128 fl oz | Light, nutty | Classic fried chicken |
| Chosen Foods Refined Avocado Oil | Refined avocado | 16.9 fl oz | Neutral | High heat |
| Crisco Pure Canola Oil | Canola | 40 fl oz | Neutral | Everyday frying |
| 365 Organic Canola Cooking Oil | Organic canola | 16 fl oz | Neutral | Organic choice |
| Crisco Pure Vegetable Oil | Vegetable | 64 fl oz | Neutral | General cooking |
| Bertolli Cooking Olive Oil | Olive, high smoke point | 101.4 fl oz | Mild olive | Large households |
| Graza Frizzle High Heat Cooking Oil | High heat blend | 25.3 fl oz | Check listing | Smaller kitchens |
How We Chose
We have not tested these oils. We used the Amazon listing titles only. For frying advice, we used Saveur’s guide to frying oils. For chicken safety, we used the USDA safe minimum temperature chart. We do not state smoke point numbers for each bottle, because the listing titles do not give them.
What Makes a Good Frying Oil?
| Factor | Why it matters |
|---|---|
| Smoke point | Deep frying runs at 325 to 375°F. Saveur’s expert suggests an oil with a smoke point near 400°F or higher. |
| Flavor | Neutral oils add little taste. Peanut adds a light nutty note. |
| Refining | Frying oils are refined to remove impurities, so most are more alike than different. |
| Storage | Dark bottles protect oil from light, which can speed up spoilage. |
The 7 Oils
1. Amazon Grocery Peanut Oil, 128 Fl Oz
Key features: Peanut oil, 128 fl oz, light nutty flavor.
Watch out for: Peanut allergy. Do not serve it to guests with nut allergies.
Best for: Classic fried chicken and big batches.
2. Chosen Foods Refined Avocado Oil for Cooking, 16.9 Fl Oz
Key features: Refined avocado oil, 16.9 fl oz, neutral flavor, high smoke point.
Watch out for: The small bottle runs out fast when pan frying.
Best for: High heat searing and shallow frying.
3. Crisco Pure Canola Oil, 40 Fluid Ounce
Key features: Pure canola oil, 40 fl oz, neutral flavor.
Watch out for: Canola gives no added flavor, so season the chicken well.
Best for: Everyday pan frying.
4. 365 by Whole Foods Market Organic Canola Cooking Oil, 16 Fl Oz
Key features: Organic canola oil, 16 fl oz.
Watch out for: Small bottle. Pan frying chicken needs enough oil to reach part way up the pieces.
Best for: Shoppers who prefer organic oil.
5. Crisco Pure Vegetable Oil, 64 Fluid Ounce
Key features: Pure vegetable oil, 64 fl oz.
Watch out for: The listing does not say which plants the oil comes from. Read the label.
Best for: General cooking and frying.
6. Bertolli Cooking Olive Oil, High Smoke Point, 101.4 Fl Oz
Key features: Cooking olive oil, labeled high smoke point, 101.4 fl oz.
Watch out for: Olive oil in general has a lower smoke point than peanut or avocado, per Saveur. Keep the heat moderate.
Best for: Pan frying at medium heat for large households.
7. Graza Frizzle High Heat Cooking Oil, 25.3 Fl Oz
Key features: High heat cooking oil, labeled for frying, 25.3 fl oz (750 ml).
Watch out for: The title does not name the oil type. Read the label for allergens.
Best for: Small kitchens that want a frying-labeled bottle.
Pan Frying Tips
| Tip | Why |
|---|---|
| Use a heavy, wide pan | Even heat keeps oil temperature steady. See our 12 inch frying pans. |
| Do not crowd the pan | Crowding drops the oil temperature and makes chicken greasy. |
| Pat chicken dry | Less water means less splatter. |
| Check the middle | Cook to 165°F inside, per USDA. |
| Let oil cool before storing | Hot oil is a burn risk. Discard used oil safely. |
Related guides: deep nonstick frying pans, 10 inch vs 12 inch frying pan and best nonstick frying pans.
Pros and Cons
- Neutral oils let the seasoning show
- Several bottle sizes
- Peanut and avocado handle high heat
- Peanut oil is an allergen
- Small bottles run out quickly
- Listings do not state smoke points
Final Verdict
Peanut oil suits classic fried chicken. Refined avocado oil suits high heat. Canola and vegetable oil suit everyday cooking. Check labels for allergens and use a thermometer.
Frying Chicken Oil FAQ
What is the best oil for frying chicken in a pan?
A refined oil with a high smoke point and neutral taste, such as peanut, avocado or canola.
What smoke point do I need?
Saveur’s expert suggests near 400°F or higher, since deep frying runs at 325 to 375°F.
Can I use olive oil?
Yes, at moderate heat. Olive oil generally has a lower smoke point, per Saveur.
How do I know the chicken is done?
Check for 165°F inside with a food thermometer, per USDA.
Is peanut oil safe for everyone?
No. It can cause allergic reactions in people with peanut allergy.
How much oil do I need?
Enough to come part way up the chicken. Your recipe will say.
Why does my oil smoke?
It is past its smoke point. Lower the heat or switch to a higher smoke point oil.
Do prices change?
Yes. Check the live Amazon page.
