Yes, you can fry chicken in olive oil, and the result is better than most people expect. It produces a clean, crispy crust, keeps the meat moist and tender, and is significantly healthier than frying in vegetable or canola oil. This guide covers everything you need to know, from smoke point basics to step-by-step frying instructions.
Does Olive Oil Work for Frying Chicken?
Olive oil works well for frying chicken because its smoke point is higher than the temperature needed to fry. Regular olive oil has a smoke point of 390 to 470°F, while extra virgin olive oil sits between 350 and 430°F. The ideal frying temperature for chicken is 325 to 350°F, so there is no issue. Read more about olive oil smoke point here.
Both shallow pan frying and deep frying are possible. Shallow frying is the preferred method because it uses less oil, reduces waste, and still delivers a beautifully crisp result.
Why Olive Oil Makes Better Fried Chicken
Frying in olive oil produces a noticeably cleaner crust than vegetable or seed oils. The fat coats the chicken evenly, seals in moisture, and adds a subtle depth of flavor that neutral oils simply cannot match.
Beyond flavor, extra virgin olive oil is one of the healthiest fats you can cook with. It is rich in polyphenols and antioxidants, has anti-inflammatory properties, and research has linked regular EVOO consumption to reduced risk of cardiovascular disease and type 2 diabetes. Researchers are also studying its potential role in preventing Alzheimer's disease. Frying has a reputation for being unhealthy, but much of that comes down to the type of fat used. EVOO is a different category entirely.
Shallow Frying vs. Deep Frying in Olive Oil
Shallow Frying
Shallow frying is the best method for frying chicken in olive oil. It uses roughly half an inch of oil, reduces total fat absorbed, and produces a crisp, even crust. A 6 to 8 inch pan works well for small batches. For larger quantities, use a 10 to 12 inch pan to keep pieces from crowding. We use this same method when making zucchini fritters, and they come out perfectly every time.
Deep Frying
Deep frying in olive oil is entirely possible. Use a pot with high sides to prevent splattering. The oil can be reused if you strain it through a fine mesh sieve after it cools and store it in a sealed container away from light and heat.
How to Fry Chicken in Olive Oil: Step by Step
Before you start, have everything prepped and within reach. Good mise en place makes the actual frying fast and stress-free.
- Preheat your oven to 200°F. Set up a baking tray with a cooling rack, or line plates with paper towels to catch excess oil.
- Cut the chicken into uniform pieces so they cook evenly. Pat all sides thoroughly dry with paper towels, this is essential for preventing oil splattering and getting a crisp crust.
- Mix your flour and seasoning in a shallow plate with sides. Set up a full dredge station if you prefer a thicker coating.
- Fill your frying pan with half an inch of olive oil. Heat over medium.
- Test the oil temperature by sprinkling in a pinch of flour. If it sizzles immediately, the oil is ready. You can also use a thermometer and aim for 325 to 350°F.
- Dredge the chicken pieces and gently lower them into the pan. Do not crowd the pan.
- Watch for small to medium bubbles along the sides of the chicken. If bubbles become large and aggressive, reduce the heat slightly.
- Fry for several minutes, then flip and repeat until each piece is deep golden brown and cooked through.
- Transfer to the rack or paper towel-lined plate and keep warm in the oven while you finish the remaining pieces.
For the full Italian fried chicken recipe, get it on our Substack.
Frequently Asked Questions
Is it safe to fry chicken in olive oil?
Yes. Olive oil is safe for frying chicken because its smoke point exceeds the temperature needed to fry. At 325 to 350°F, extra virgin olive oil remains stable and does not break down into harmful compounds the way refined seed oils can.
Does frying in olive oil change the flavor of the chicken?
Slightly, in a good way. A quality extra virgin olive oil adds a subtle richness that enhances the flavor of the crust without being overpowering. A mild, fruity EVOO works best if you want a more neutral result.
What type of olive oil should I use to fry chicken?
Extra virgin olive oil is the best choice. It retains its natural antioxidants and polyphenols through the cooking process and produces better flavor than refined or light olive oil. Our Turi EVOO is a great option for frying, with a clean finish and a smoke point well suited to the task.
Can I reuse olive oil after frying chicken?
Yes. Strain the cooled oil through a fine mesh sieve to remove any food particles, then store it in a sealed container away from heat and light. It can typically be reused two to three times before the flavor degrades.
How is olive oil healthier than vegetable oil for frying?
Extra virgin olive oil is minimally processed and retains natural polyphenols and antioxidants. Most vegetable and seed oils are refined, bleached, and deodorized, which strips out nutrients and can produce harmful byproducts at high heat. See how olive oil compares to vegetable oil here.
Shop our 100% Italian extra virgin olive oil, made in Calabria, single origin, and family farmed since 1927.
We wrote a book called The Olive Oil Enthusiast. Order your copy today.
You may also like:
Olive Oil Smoke Point Explained
How to Tell if Your Olive Oil Is Fake
Learned something new? Leave a comment below. If you share on Instagram, TikTok, or Facebook, tag us and use #EXAUoliveoil so we can repost.
Leave a comment