Can You Fry Chicken in Olive Oil?

Prep Time: 15 minutes

Cook Time: 20-25 minutes

Additional Time: 10 minutes

Total Time: 45-50 minutes

Servings: 4-6

Ingredients:

• 8 chicken thighs, bone-in and skin-on
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 lemon, cut into wedges (for serving)

Steps to Cook:

1. Prepare the Chicken: a. Pat the chicken thighs dry with paper towels. b. In a shallow bowl, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well. c. Dredge the chicken thighs in the seasoned flour, making sure to coat them evenly on all sides.

2. Fry the Chicken: a. In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil and butter over medium-high heat. b. When the oil is shimmering and the butter is melted, carefully add the chicken thighs, skin-side down, to the hot oil. c. Fry the chicken for 8-10 minutes, or until the skin is golden brown and crispy. d. Flip the chicken and continue to fry for an additional 8-10 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). e. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.

3. Rest the Chicken: a. Allow the fried chicken to rest for 5-10 minutes before serving.

4. Serve and Enjoy: a. Arrange the fried chicken on a serving platter or individual plates. b. Serve with lemon wedges, allowing your guests to squeeze the fresh lemon juice over the chicken.

Cook’s Note:

• Choosing the right oil is crucial when frying chicken. Olive oil is a healthier alternative to traditional frying oils, but it has a lower smoke point, which means it can burn more easily at high temperatures. To prevent the olive oil from burning, it’s important to monitor the temperature closely and adjust the heat as needed.
• For the best results, use a heavy-bottomed skillet or Dutch oven, as it will help maintain a consistent temperature throughout the frying process.
• When dredging the chicken in the seasoned flour, make sure to tap off any excess flour before adding the chicken to the hot oil. This will help prevent the flour from burning and creating a bitter taste.
• To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature. The chicken should reach an internal temperature of 165°F (74°C) before removing it from the oil.
• If you prefer a crispier skin, you can try patting the chicken dry with paper towels before dredging it in the flour. This will help remove any excess moisture and create a crisper crust.
• Experiment with different seasoning blends to find your perfect fried chicken flavor profile. You can try adding herbs, spices, or even a touch of honey or maple syrup to the flour mixture.
• Serve the fried chicken with your favorite sides, such as mashed potatoes, coleslaw, or a fresh salad, for a complete and satisfying meal.

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