Frying chicken is one of the most loved and widely enjoyed comfort foods across the globe. It’s crispy, juicy, and full of flavor, making it a popular staple in households and restaurants alike. When it comes to frying oil, there’s always a debate about which oil is the best to use. With so many options, it can be tough to choose. However, just like how you might seek the best options to gain Twitch followers for your channel, let’s take a moment to appreciate the humble extra virgin olive oil. This oil has been making its way into kitchens for centuries. Can you fry chicken in extra virgin olive oil? Let’s take a deep dive into this topic and find out.
Frying Chicken in Extra Virgin Olive Oil
When it comes to frying chicken, the oil you choose is just as important as the seasoning. Can you fry chicken in extra virgin olive oil? The answer is a resounding yes. Olive oil has a high smoke point of 410°F, and is suitable for high-heat frying. Its mild, nutty flavor complements the taste of chicken, and the healthy monounsaturated fats make it a healthier alternative to traditional frying oils.
Frying chicken in extra virgin olive oil is generally safe if done correctly. However, it’s important to monitor the temperature of the oil during cooking to prevent it from overheating. Overheating can cause the oil to break down and release harmful compounds. Also, it’s recommended to strain and properly store the used oil for future use to reduce the risk of rancidity and off flavours.
Can you deep fry in extra virgin olive oil?
Yes, extra virgin olive oil can also be used for deep frying. We are aware that deep frying is a cooking method that submerges food in hot oil until crispy and golden brown. With its high smoke point and mild flavor features, extra virgin olive oil is an excellent option for deep frying chicken. However, it’s essential to keep in mind that deep frying in any oil should be limited, as it is a high-fat cooking method that can lead to excessive calorie intake and heart disease.
Benefits of Deep Frying in Extra Virgin Olive Oil
There are several benefits to deep frying in extra virgin olive oil:
- Healthier option: Compared to other frying oils, extra virgin olive oil has a higher level of mono-unsaturated fatty acids and antioxidants, which can improve heart health and reduce the risk of chronic diseases.
- High smoke point: Extra virgin olive oil has a high smoke point, making it ideal for deep frying as it can withstand high temperatures without burning or producing harmful smoke.
- Enhanced flavor: The natural flavor of extra virgin olive oil can add a rich, fruity taste to fried foods, enhancing their flavor profile.
- Long shelf life: Extra virgin olive oil has a long shelf life, which makes it a cost-effective option for deep frying, as it can be reused several times before being replaced.
Versatility: Extra virgin olive oil can be used for a variety of cooking methods, including deep frying, sautéing, and roasting, making it a versatile ingredient in the kitchen.
- Low in trans fats: Unlike some other oils, extra virgin olive oil is low in trans fats, which are known to increase the risk of heart disease and other health problems.
- Stable at high temperatures: Unlike other oils that can break down and become rancid when exposed to high heat, extra virgin olive oil remains stable and maintains its healthy properties even when used for deep frying.
- Lower levels of acrylamide: Acrylamide is a toxic substance that can form when certain foods are cooked at high temperatures. Studies have shown that deep frying in extra virgin olive oil produces lower levels of acrylamide compared to other frying oils.
- Better for the environment: Unlike some other oils that are derived from genetically modified crops or are produced using environmentally harmful practices, extra virgin olive oil is produced using traditional methods and is often made from non-GMO olives.
- Supports local communities: Extra virgin olive oil is often produced by small-scale farmers in Mediterranean countries, supporting local communities and preserving traditional food culture.
It’s worth noting that deep frying with any type of oil can still add a significant amount of fat and calories to foods.
It should be consumed in moderation.
The response to the question “Can extra virgin olive oil be used for frying?” is definitely a yes, and there are numerous benefits to using it. The benefits are just as similar to frying as with deep frying. As mentioned earlier, olive oil is rich in mono-unsaturated fats which have been shown to have heart-protective effects and lower levels of bad cholesterol. Olive oil is also a great source of antioxidants and anti-inflammatory compounds, and is a healthier alternative to traditional frying oils like vegetable oil or canola oil. So, again. Yes for ordinary frying.
Safety Procedures When Frying or Deep Frying
Here are some safety procedures to follow while frying chicken in extra virgin olive oil:
- Choose a pan with high sides to prevent hot oil splatters.
Examples of pans with high sides suitable for frying chicken in olive oil are:
- Cast iron skillets
- Stainless steel sauté pans
- Aluminum or hard-anodized pans with a heavy bottom
- Dutch ovens
- Woks
These pans have high sides that help contain the oil and prevent hot oil splatters. The material and thickness of the pan also affect heat distribution. It’s important to choose a pan that is suitable for high-heat cooking.
Cast iron skillets and heavy-bottomed pans are popular choices as they distribute heat evenly and maintain a consistent temperature.
- Preheat the oil over medium heat until it reaches the desired temperature, usually around 350°F (175°C) for fried chicken.
- Use a thermometer to monitor the temperature of the oil to ensure it stays within the safe range.
- Dry the chicken thoroughly with paper towels to minimize the splatter.
- Add the chicken to the oil carefully to avoid splashes.
- Fry the chicken in small batches to maintain the oil temperature and prevent overcrowding.
- Remove the chicken from the oil using a slotted spoon or tongs and place it on a paper towel-lined plate to drain excess oil.
- After each batch, let the oil return to the desired temperature before starting the next batch.
- Turn off the heat and allow the oil to cool before straining it through a fine-mesh strainer or cheesecloth into a clean, heat-resistant container.
- Store the used oil in a cool, dark place for future use.
It’s also important to note that hot oil can cause serious burns. Tread cautiously and use oven mitts and long utensils to prevent any accidents.
Cons of Frying Chicken in Extra Olive Oil
- Health Concerns: Olive oil has a high smoke point. However, when it is heated beyond this point, it can release harmful compounds and create smoke that can cause respiratory problems.
- High Cost: Olive oil is more expensive than other oils used for frying such as vegetable oil, making it less cost-effective.
- Flavor: Olive oil has a distinct flavor that may not suit the taste of everyone, and can overpower the taste of the chicken.
- Waste: Olive oil is prone to oxidation and degradation when exposed to high heat, and it loses its beneficial properties. Reusing oil for frying can also increase the formation of harmful compounds, leading to food safety concerns.
- Cooking Performance: Olive oil has a lower heat tolerance compared to other oils. It may not perform as well as other oils in high-heat cooking methods like frying.
- Oil Absorption: Fried chicken in olive oil may absorb more oil than when using other oils, making the end product greasier and less desirable.
- Unsaturated Fat Content: Olive oil is high in mono-unsaturated fats, which are prone to oxidation when exposed to high heat. This can lead to a rancid flavor and a breakdown of the oil’s structure.
- Nutrient Loss: Olive oil is a good source of antioxidants and other nutrients. But these can be lost or degraded during the frying process.
- Smoke Point: Olive oil has a lower smoke point than other oils commonly used for frying, meaning it can easily reach its smoke point and start to produce smoke, reducing its effectiveness as a frying oil.
- Shelf Life: Olive oil has a shorter shelf life than other oils, and it can easily go rancid when exposed to high heat, light, and air, leading to spoilage and waste.
Common Mistakes When Deep Frying With Extra Olive Oil
Here are some common mistakes when deep frying with extra virgin olive oil:
- Using oil with a low smoke point. Extra virgin olive oil has a relatively low smoke point compared to other oils. Using it for deep frying at high temperatures can cause it to break down and produce harmful smoke.
- Not heating the oil to the right temperature: It’s important to heat the oil to the right temperature to ensure even cooking and prevent the food from absorbing too much oil.
- Crowding the pan. Crowding the pan with too many items can lower the temperature of the oil and result in uneven cooking and greasy food.
- Not draining excess oil: After deep frying, be sure to drain excess oil from the food to prevent it from becoming too greasy.
Not filtering the oil. Failing to filter the oil between batches of frying can lead to the buildup of food debris, which can affect the flavor and texture of the food.
- Not allowing the oil to cool before storing. Pouring hot oil into a container can cause it to degrade and spoil. It’s important to let the oil cool to room temperature before storing it.
- Reusing oil too many times. Reusing oil multiple times can result in the buildup of harmful compounds and negatively impact the taste and quality of the food.
- Not using a thermometer. It can be difficult to determine the temperature of the oil without a thermometer, leading to incorrect frying temperatures and uneven cooking.
- Adding food to the oil before it’s fully heated. Adding food to oil that is not fully heated can cause the food to absorb too much oil and become greasy.
- Not seasoning the food before frying. Seasoning the food before frying can enhance the flavour and prevent it from becoming bland. Neglecting to do so can result in unseasoned, tasteless food.
In conclusion, the answer to the question “can you fry chicken in extra virgin olive oil?” is a definite yes.
Not only is it safe, but it also offers numerous health benefits. Making it an excellent choice for your next fried chicken adventure. The next time you’re craving crispy, juicy fried chicken, grab that bottle of extra virgin olive oil. Let’s get frying! If you’re feeling extra adventurous, why not try deep frying in extra virgin olive oil and see what deliciousness awaits? Just don’t forget to share your results with your friends and family and let the taste test begin.
