Perfect Crispy Chicken: How Long to Fry Chicken in Olive Oil

I’ve been there. Have you ever tried to fry chicken and got pieces that were burnt on the outside but still raw on the inside? Or have you heard that olive oil shouldn’t be used to fry chicken? I’ve been there too. And after years of attempts, I’m here to tell you everything you need to know about how to fry chicken in olive oil.

Can You Actually Fry Chicken in Olive Oil?

The short answer? Yes, absolutely! Despite what some might tell you, olive oil can be an excellent choice for frying chicken. Let’s clear up some misconceptions:

Regular olive oil has a smoke point of 390-470°F, while extra virgin olive oil (EVOO) has a smoke point of 350-430°F. Since the ideal temperature for frying chicken is between 325°F and 350°F, olive oil is perfectly suitable for the job.

However, there’s a distinction to make:

• Refined olive oil is best for frying chicken, with a smoke point around 410°F
• Extra virgin olive oil has a lower smoke point (around 375°F) and is more expensive, so it’s not the most economical choice for frying

The Olive Oil Advantage

Why choose olive oil over other frying oils? Well, olive oil offers:

• A unique, fruity flavor that enhances your chicken
• Potential health benefits compared to other cooking fats
• Anti-inflammatory properties
• Rich antioxidant content
• Helps prevent cardiovascular disease and type 2 diabetes

How Long Should You Fry Chicken in Olive Oil?

The cooking time depends on the size and cut of your chicken

• Smaller pieces (wings, thighs): 6-8 minutes per side
• Larger pieces (breasts): 12-15 minutes per side

Always ensure your chicken reaches an internal temperature of 165°F (74°C) for food safety Using a meat thermometer is the most reliable way to check this

Step-by-Step Guide to Frying Chicken in Olive Oil

Preparation

1. Preheat your oven to 170°F (or your preferred warm setting)
2. Pat the chicken pieces completely dry with paper towels (this is SUPER important to prevent oil splatter!)
3. Season the chicken generously with salt, pepper, and your favorite spices
4. Set up a breading station if desired:
   • Bowl 1: 1 cup all-purpose flour
   • Bowl 2: 3 beaten eggs
   • Bowl 3: 1 cup panko breadcrumbs mixed with 1 tsp salt, 1 tsp pepper, 1 tbsp paprika, 3 tsp garlic powder, and 1 tbsp baking powder

Frying Process

1. Add ½ to 1 inch of olive oil to a heavy skillet or frying pan (cast iron works great!)
2. Heat the oil to medium/medium-high (325-350°F)
3. Test if the oil is ready by sprinkling a bit of flour – if it sizzles enthusiastically, you’re good to go
4. Dredge chicken in your coating of choice
5. Carefully place the chicken in the hot oil, being careful not to overcrowd the pan
6. Fry until golden brown on one side (remember: 6-8 minutes for small pieces, 12-15 for larger ones)
7. Flip and repeat until all sides are beautifully golden and crispy
8. Check internal temperature – it should reach 165°F
9. Remove and place on a paper towel-lined baking sheet
10. Keep warm in the oven until all pieces are done

Shallow Frying vs. Deep Frying

I personally prefer shallow frying when using olive oil, It

• Uses less oil (more economical)
• Still creates that perfect crispy crust
• Works well with smaller pans (6-8 inch is often sufficient)

While deep frying in olive oil is possible, it’s not the most practical choice due to the cost of the oil and potential flavor degradation.

Common Mistakes to Avoid

1. Never use cold oil – Always preheat your pan before adding chicken
2. Don’t overcrowd the pan – This lowers the oil temperature and results in soggy chicken
3. Avoid flipping too frequently – Let that beautiful crust develop
4. Don’t use EVOO for high-heat frying – Choose refined olive oil instead
5. Skimping on seasoning – Be generous with your spices!

Tips for Extra Crispy Chicken

Want that super crispy coating? Try these tricks:

• Double-dredge technique: Flour → egg wash → flour/breadcrumb mixture
• Add baking powder to your flour mixture
• Use a wire rack after frying to keep the bottom from getting soggy
• Let the chicken rest between coating and frying
• Ensure proper oil temperature throughout the cooking process

FAQs About Frying Chicken in Olive Oil

Is frying chicken in olive oil healthier than other oils?

Yes! Olive oil contains monounsaturated fats (the good kind) and antioxidants. It’s generally considered a healthier option than vegetable oils or shortening.

Can I reuse olive oil after frying chicken?

Absolutely, but with some precautions:

• Let the oil cool completely
• Strain through a fine mesh sieve or cheesecloth
• Store in an airtight container in a cool, dark place
• Don’t reuse more than 2-3 times
• Discard if it smells burnt or has darkened significantly

What side dishes pair well with olive oil fried chicken?

Some perfect companions include:

• Mashed potatoes
• Coleslaw
• Corn on the cob
• Mac and cheese
• Green beans
• Biscuits
• A simple green salad

How do I prevent my chicken from getting greasy?

• Make sure your oil is hot enough (325-350°F)
• Don’t overcrowd the pan
• Drain on a wire rack rather than paper towels
• Pat chicken dry before frying

The Verdict on Olive Oil Fried Chicken

Frying chicken in olive oil might not be the traditional method, but it produces amazingly crispy, flavorful chicken with potential health benefits. The key is maintaining the right temperature, using refined olive oil rather than EVOO, and following proper frying techniques.

When I make fried chicken this way, my family always clears their plates! The olive oil makes the outside nice and crispy, while the chicken stays juicy and tender on the inside.

Try cooking chicken in olive oil the next time you want fried chicken. Just remember to use a meat thermometer to make sure it’s done after 6 to 8 minutes per side for smaller pieces and 12 to 15 minutes per side for larger cuts.

Happy frying!