Fry chicken what kind of oil

This dry-wet-dry method helps the ingredients stick to the chicken pieces. Have one "wet hand" and one "dry hand" -- and use your "wet" hand to transfer chicken from the wet mixture to the coating bowl. Place the coated chicken on the parchment- or wax paper-lined baking sheet. Before easing the coated chicken pieces into hot fat, allow them to rest, which will give the coating a chance to adhere.

Do this step in the refrigerator if you won't be frying the chicken within half an hour. Allow the cold chicken to come to room temperature before frying or the oil temperature will drop and the chicken will cook unevenly and the coating won't get crispy. Battering Up Fried Chicken with 3 bowls. To get truly golden-brown and crispy chicken, use a cast iron skillet. You can't beat a heavy cast iron pan for even heat distribution and reliable frying.

A heavy-bottomed Dutch oven also works great. Choose oils with a high smoke point : vegetable shortening, lard, and peanut oil are all good choices. The fat should be about one inch deep in the skillet, coming about halfway up the food. Get the fat good and hot before adding the chicken. Another good reason to choose a refined oil is its neutral taste.

Some oils, like olive oil, may overpower the flavor of fried chicken. Refined avocado oil has one of the highest smoke points at degrees, making it a safe bet for frying chicken. It has several health benefits, such as high monosaturated fats and antioxidants, but it will lend a slightly nutty flavor to your food. Canola oil is inexpensive, has a neutral flavor, and has a smoke point of degrees. It is low in saturated fat and has healthy omega-3 and omega-6 fatty acids.

Soybean oil has a smoke point of degrees. Like canola oil, it is inexpensive and contains omega-3 fatty acids. Plus, it has lots of polyunsaturated fats, which help lower cholesterol. With a high smoke point of degrees, it is a good choice for frying chicken.

Safflower oil has a significantly high smoke point of degrees. It has a very subtle flavor ideal for pan-frying and deep-frying. It has a high smoke point of degrees but is high in saturated fat, so it is not the healthiest choice. Vegetable oil is an inexpensive blend of other oils including, peanut, corn, soybean, and canola. Smaller breast pieces will have a cooking time more in line with the legs and thighs. The breasts will also be less prone to overcooking, as large chicken breasts tend to get golden and crispy on the outside before being fully cooked on the inside.

The secret to succulent fried chicken starts with a marinade or brine, which keeps the chicken at its peak juiciness. Fried chicken traditionalists generally choose a buttermilk marinade while others swear by a brine, which is a mixture of sugar, salt and sometimes spices dissolved into water. Up the ante by going the route of a buttermilk brine. Add 3 to 4 cups of buttermilk to finish the buttermilk brine.

Then soak the chicken, refrigerated, in the brine, overnight before proceeding with the recipe. The best fried chicken needs a long and luxurious soak in the buttermilk brine.

Aim for the chicken pieces to spend at least 24 hours in the liquid with a maximum of 48 hours. It's great for all different methods of frying and all kinds of foods, like breaded chicken, fries, and more.

Additionally, it has a pretty neutral flavor, which allows for the flavor of the food you're cooking to really shine through. Peanut oil is a particularly popular choice for deep-frying. If you're making a deep-fried dish that calls for vegetable oil, like these Lemon-Pepper Shoestring Fries , and you're running low, peanut oil would be a great substitute.

It's good for deep-frying or shallow-frying in a skillet. Additionally, corn oil is a relatively neutral-flavored oil, so it doesn't impart flavor to dishes in the same way olive oil would. Chances are you probably have a bottle of olive oil at home right now. Olive oil is a great go-to oil for most shallow-frying needs.