Best Oils For Pan-Seared Chicken Perfection

Pan-searing chicken is a great way to achieve a juicy and tender interior with a crispy, golden-brown exterior. When pan-searing chicken, it's important to use an oil with a high smoke point, such as vegetable, olive, canola, or peanut oil. These oils can withstand the high temperatures required for pan-searing without smoking and affecting the flavour of the chicken. Additionally, these oils have neutral flavours, allowing the taste of the chicken and its seasonings to shine through.

Olive oil is ideal for searing chicken

When it comes to pan-searing chicken, the type of oil you use is important. While there are several oils that can be used, olive oil stands out as the ideal choice for achieving delicious, golden-crusted, juicy chicken.

Olive oil is a versatile oil that is perfect for searing chicken due to its smoke point and flavour. It has a medium-high smoke point, which is ideal for the medium-high heat typically used for searing chicken. This means that olive oil can withstand the necessary heat without smoking or burning, ensuring that your chicken is cooked effectively without any unpleasant burnt flavours.

The flavour of olive oil also enhances the taste of the chicken. It has a distinct fresh herbs-and-fruit taste with a slightly bitter and peppery note. This flavour complements the chicken without overwhelming it, resulting in a savoury dish that is always welcome on the table.

To use olive oil for pan-searing chicken, heat about 1 tablespoon of oil in a stainless steel or cast iron skillet over medium-high heat. Once the oil is hot, carefully add your seasoned chicken to the pan. It's important to let the chicken sear without moving it around, so resist the urge to flip it too soon. After 4-5 minutes, when the first side is nicely browned, flip the chicken and cook for another 4-5 minutes.

Using olive oil for pan-searing chicken is a simple and effective way to infuse flavour and moisture into your dish. It's a versatile oil that can be used for various chicken recipes, always resulting in juicy and succulent meat. So, if you're looking for the perfect oil for searing chicken, olive oil is the ideal choice.

Avocado oil is also a good option

When pan-searing chicken, it is important to use a heavy-bottomed skillet, such as cast iron, that retains heat well. The pan should be hot before the chicken is added, and only a small amount of oil is needed. Avocado oil will help to prevent the chicken from sticking to the pan and will create a tasty crust. The chicken should be patted dry with paper towels before cooking and seasoned with salt and pepper or other spices. It should be cooked for 4-8 minutes on each side, until it is golden brown and cooked through.

A meat thermometer can be used to check that the chicken is cooked to the correct temperature. For chicken, this is 165°F, but for a juicier texture, it can be removed from the heat at 162°F as the temperature will continue to rise as it rests.

Avocado oil can also be used to make a pan sauce to accompany the chicken. This can be made by adding aromatics such as garlic and shallots to the pan, along with cooking wine and chicken broth, and scraping up any browned bits from the bottom of the pan. Butter and fresh herbs are then stirred in to create a flavoursome sauce to serve over the chicken.

Peanut oil is flavourless and has a high smoke point

Peanut oil is a great choice for pan-searing chicken. It has a high smoke point of 450°F, which makes it perfect for high-heat cooking methods like pan-searing. Its neutral flavour also makes it a good option as it won't affect the taste of the chicken.

When pan-searing chicken, it's important to use a suitable oil with a high smoke point. This is because the oil needs to be able to withstand the high temperatures required for searing without smoking and burning. A smoke point is the temperature at which an oil starts to smoke, which will quickly turn the food bitter and could burn it. Oils with high smoke points are best for high-heat cooking methods like pan-searing, stir-frying, and deep-frying.

When pan-searing chicken, it's important to use the right type of pan and ensure it's hot before adding the chicken. A stainless steel skillet or cast iron pan is ideal as they conduct heat very well. Heat the pan on medium-high heat and add a tablespoon of peanut oil. Once the oil is hot, add the chicken and listen for a sizzle. Allow the chicken to cook without moving it around, as this will ensure a good sear. Flip the chicken only once, cooking each side for 4-5 minutes until it's nicely browned.

In addition to its high smoke point and neutral flavour, peanut oil also offers some health benefits. Peanut oil is high in monounsaturated fat, which is considered a good or healthy fat. It also contains phytosterols, which can block the absorption of cholesterol. However, it's important to note that peanut oil is rich in inflammatory omega-6 fatty acids, so it's best to use it in conjunction with other omega-3 rich oils like olive oil.

Vegetable oil is a common choice for searing chicken

Vegetable oil's neutral flavour also makes it a good choice for searing chicken. The high heat of the cooking process can affect the flavour of the oil, and a neutral-tasting oil like vegetable oil won't interfere with the flavour of the chicken or any seasonings you use. This is in contrast to oils like extra virgin olive oil, which has a stronger flavour that may not complement the taste of the chicken.

When searing chicken, it's important to use just enough oil to lightly coat the bottom of the pan. This ensures that the chicken will cook immediately upon contact with the pan, helping to create a tasty crust. Vegetable oil's versatility means it can be used for this purpose effectively, and it's a good option for those who don't want to invest in multiple types of oil for cooking.

In addition to its culinary benefits, vegetable oil is a healthy choice when used in moderation. It's a good source of omega-3 and omega-6 fatty acids, which can help lower bad cholesterol levels and reduce the risk of heart disease. This makes it a more nutritious option than some other oils, such as peanut oil, which has a similar smoke point but lacks these additional health benefits.

Canola oil is flavourless and has a high smoke point

When pan-searing chicken, it's important to use an oil with a high smoke point, as this will allow you to cook at higher temperatures without the oil breaking down and developing a rancid flavour.

Canola oil is an excellent choice for pan-searing chicken because it has a high smoke point and is flavourless. It is similar to vegetable oil in terms of flavour, colour, smoke point, and usage qualities. However, one of the main benefits of canola oil is that you know exactly what's in it, unlike vegetable oil, which is a blend of different oils. Canola oil is also a good source of monounsaturated and polyunsaturated fats, including omega-3 fatty acids, so it is considered a heart-healthy cooking oil.

When pan-searing chicken, it's best to use a stainless steel skillet or cast iron pan, and to heat the pan before adding the chicken. Medium-high heat works best for searing, and you should only need to flip the chicken once during cooking.

In addition to canola oil, other oils with high smoke points that are suitable for pan-searing chicken include avocado oil, sunflower oil, peanut oil, and olive oil.

Frequently asked questions