Can olive oil handle frying chicken? Here’s what you should know

Fried chicken tastes very good. Generally, people will choose to fry chicken with cooking oil. So, can you fry chicken with olive oil? Let's discuss this issue with you today!

Can I fry chicken in olive oil?

You can fry the chicken in olive oil.

From a health point of view, it is better to fry chicken with olive oil, because olive oil is rich in unsaturated fatty acids, which are good for the health of human blood vessels. At the same time, olive oil can make the chicken more tender and juicy.

Secondly, olive oil itself is more suitable for frying chicken. Olive oil has a higher smoke point, so it is not easy to produce a lot of oil smoke when frying chicken, and the kitchen will not be smoky. At the same time, olive oil can also give the chicken a unique flavor, making the chicken taste more fresh, fragrant and juicy.

But be careful when frying chicken with olive oil. Choose high-quality olive oil, and the fried chicken will taste better. Secondly, pay attention to the heat and time when frying chicken. Don't use too high a heat for too long, otherwise it will easily cause the chicken to burn on the surface while the inside is not cooked through.

How long to fry chicken in olive oil?

The time required to fry chicken in olive oil depends on factors such as the thickness of the chicken, the size of the fire, and the required degree of doneness.

Normally, if you fry chicken breast in olive oil, you only need to fry each side for about 6-7 minutes. The heat must be controlled properly to avoid the situation where the outside is burnt and the inside is raw.

If the chicken is thick, you can fry it on medium-low heat and fry it for a little longer to make sure the chicken is cooked through but not dry. You can use a knife to cut through the thickest part of the chicken to make sure the meat is no longer pink, indicating that it is cooked.

If you are using chicken thighs, you may need to fry them for 3-5 minutes longer, so the total time should be about 10-12 minutes. Remember not to flip the chicken too quickly when frying, and give the chicken enough time to form a crispy crust!

How to judge whether the chicken is cooked through:

You can use chopsticks or bamboo sticks to insert into the thickest part of the chicken. If no blood seeps out and there is no sticking after pulling it out, it means the chicken is cooked.

Another way is to observe the color of the chicken. The surface of fried chicken is generally golden or light brown.

Fried chicken in olive oil calories

The calories in olive oil fried chicken will be affected by the amount of olive oil, the type and size of the chicken, and the cooking method.

Olive oil is high in calories, with about 120 calories per 1 tablespoon (about 15 ml). If you fry chicken in olive oil and the amount of oil is high, the calories will increase accordingly.

Take chicken breast as an example. 100 grams of chicken breast contains about 165 calories. When fried in olive oil, the oil is absorbed by the chicken, which increases the calories. If you use 1-2 tablespoons of olive oil to fry 100 grams of chicken, it will increase the calories by about 120-240 calories. If it is chicken thighs, the calories will be higher because chicken thighs themselves have a higher fat content than chicken breasts.

However, compared to other high-fat oils, the fat in olive oil is healthy monounsaturated fatty acid. Although it has a higher calorie content, it is relatively healthier.

If you are concerned about calorie control, you can use olive oil in moderation and try to control the amount of oil absorbed. For example, you can wipe off excess oil in time when frying, or choose a cooking method with less oil.

Is frying in olive oil bad for cholesterol?

Frying food in olive oil is not harmful to cholesterol, but may have some benefits.

Olive oil contains a lot of unsaturated fatty acids, squalene, olive polyphenols and other nutrients. These substances help lower the level of low-density lipoprotein cholesterol (bad cholesterol) in the blood, maintain or increase the level of high-density lipoprotein cholesterol (good cholesterol), and are beneficial to cardiovascular health.

If the oil temperature is too high or the time is too long when frying in olive oil, or if you consume food fried in olive oil in large quantities for a long time, the olive oil may produce some harmful substances, which will have adverse effects on your health, including cholesterol levels.

But in daily life, as long as you use olive oil to fry food reasonably, it is generally healthier and you don’t have to worry too much about it being harmful to your cholesterol.

Can I fry chicken in vegetable oil?

You can fry the chicken in vegetable oil.

Vegetable oil is more suitable for frying food. Vegetable oil has a higher smoke point. Vegetable oils such as soybean oil, rapeseed oil, corn oil, etc. can help chicken quickly fry until golden and crispy. Compared with animal oil, vegetable oil contains less saturated fat and more healthy unsaturated fat, which is good for heart health.

But when choosing vegetable oil for frying, be careful. Different vegetable oils have different smoke points. Choosing oils with higher smoke points will be more suitable for frying chicken, such as rapeseed oil and peanut oil. When frying chicken with vegetable oil, remember to control the heat to avoid excessive oil temperature causing too much oil smoke, and also to prevent the chicken from absorbing too much oil.

What is the best oil to fry chicken in?

Oil suitable for frying chicken:

Animal fats such as lard and butter:They are rich in saturated fatty acids, stable and resistant to high temperatures, which can make the fried chicken skin softer and crispier. However, it is generally recommended to consume less animal fats, and vegetable oils can be used to replace some animal fats.

Palm oil, coconut oil, cocoa butter and other vegetable oils: They have a high content of saturated fatty acids, good stability, and are suitable for high-temperature frying. Among them, palm oil is a good choice for home fried chicken. It is resistant to frying, moderately priced, can make fried chicken look good in color, and has a long shelf life.

Peanut oil, soybean oil, corn oil, sunflower oil: The smoke point of the oil is high, which is suitable for high-temperature frying. Peanut oil has a strong aroma, which can make the fried chicken skin golden and crispy; soybean oil is relatively cheap and rich in various nutrients; corn oil is golden and transparent in color and has a light taste; sunflower oil is rich in vitamin E and has strong antioxidant capacity.

Oils not suitable for frying chicken:

Oils with high unsaturated fatty acid content, such as olive oil and rapeseed oil, are not suitable for high-temperature frying. They are unstable after heating and are prone to produce carcinogens.