Okay, so I’ve always heard mixed things about frying with olive oil. Some people swear it’s a big no-no, others say it’s fine. I decided to put it to the test with some good old fried chicken.
Getting Started
First, I gathered my ingredients. I had some chicken thighs, my usual flour and spice mix, and of course, a bottle of extra virgin olive oil. I’ve always used vegetable or canola oil before, so this felt a bit fancy.
The Frying Process
I prepped the chicken like usual – dipped it in the flour mixture, making sure it was nicely coated. Then, I poured a good amount of olive oil into my trusty cast iron skillet. I didn’t measure, just eyeballed it to about half an inch deep.
I heated the oil over medium-high heat. This is where I was a little nervous. I’d heard olive oil has a lower smoke point, so I kept a close eye on it. I used a thermometer to check the temperature, aiming for around 350°F (175°C).
Once the oil was hot, I carefully placed the chicken pieces in the skillet, making sure not to overcrowd it. I let them sizzle away, flipping them every few minutes to get that golden-brown crust all over.
- It definitely smelled different than when I use other oils – a bit more…fragrant? Not bad, just different.
- I did notice the oil seemed to darken a bit faster than I’m used to.
The Results
After about 15-20 minutes, the chicken looked cooked through. I checked the internal temperature to be sure – 165°F (74°C), perfect!
I took the chicken out and placed it on a wire rack to drain off any excess oil. And then, the moment of truth… the taste test!
Honestly, it was delicious! The chicken was crispy on the outside, juicy on the inside. The olive oil did give it a slightly different flavor – a little richer, maybe? It wasn’t a huge difference, but it was definitely there.
My Verdict
So, can you fry chicken in olive oil? My answer is yes, absolutely! Just keep an eye on the temperature, and don’t be afraid to experiment. It might even become your new favorite way to fry chicken!
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