One in particular makes the crispiest fried chicken.
Is there anything better than fried foods? From beer-battered fish to a basket of French fries, it's hard to beat something crispy and golden fresh from the fryer. But if you're planning to whip up Ree Drummond's chicken fried steak anytime soon, you may be wondering—what's the best oil for frying? The truth is that it depends on what you're frying and how you're frying it. If you're not sure which oil to pick, keep reading. We've rounded up everything you need to know about the best oil for frying.
You can find numerous types of oil on supermarket shelves. You'll always spot neutral oils like canola and vegetable and flavorful oils such as extra-virgin olive oil, but these days, specialty oils are easy to find too. From grapeseed and coconut oils to avocado and sunflower oils, there's plenty to choose from! But knowing which of these is best for frying comes down to two major factors: flavor and smoke point. Smoke point refers to the point at which an oil burns. That means, if you're frying chicken at 365 degrees, you'll need to use an oil that surpasses that smoke point. Take a look at the oils below before you fry up your next batch.
1
Vegetable Oil: Best All-Purpose Oil for Frying
Think of vegetable oil as a multipurpose oil. It's great for all different methods of frying and all kinds of foods like breaded chicken and fries. Typically a blend of oils, it has a high smoke point of 400 to 450 degrees, and it has a pretty neutral flavor, which deepens the flavor of the food.
2
Peanut Oil: Best Oil for Deep-Frying
Peanut oil is similar to vegetable oil in that it is great for a lot of different uses and has a high smoke point of about 450 degrees. Peanut oil is a particularly popular choice for deep-frying. If you're making a deep-fried dish that calls for vegetable oil and you're running low, peanut oil would be a great substitute.
3
Corn Oil: Best All-Purpose Oil for Frying
Corn oil is a kind of vegetable oil—and it has a high smoke point like most other vegetable oils (around 450 degrees). It's good for deep-frying or shallow-frying in a skillet. Additionally, corn oil is inexpensive and is a relatively neutral-flavored oil, so it doesn't impart flavor to dishes in the same way olive oil would.
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4
Olive Oil: Best Oil for Pan-Frying
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. It has a lower smoke point than some of the other oils (around 375 degrees) so it's better suited for things like sautéing vegetables or pan-frying thin cuts of meat. Keep in mind that it's not neutral-tasting—it will add some flavor to your dishes.
5
Canola Oil: Best All-Purpose Oil for Frying
Canola oil is an incredibly versatile neutral-flavored cooking oil. It's great for all different kinds of frying methods, but it is also a good choice for roasting vegetables or making dressing. At about 400 degrees, the smoke point of canola oil is fine for deep-frying—a lot of deep-fried foods need an oil temperature of 325 to 375 degrees.
6
Coconut Oil: Best Oil for Sautéing
Coconut oil is a good option for sautéing vegetables and even light pan-frying. It's not ideal for deep-frying though: Coconut oil has a smoke point of 350 to 400 degrees. Keep in mind that refined coconut oil generally has a higher smoke point than unrefined coconut oil.
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