Let’s talk about the smoke point first, because it’s the unsung hero of frying. When oil gets too hot, it starts to break down and smoke, which can make your chicken taste burnt and bitter. You want an oil that can handle the heat—usually around 350°F to 375°F—without freaking out.
Think of it like this: you wouldn’t bring a paper umbrella to a hurricane, right? Exactly. You need a tough oil that laughs in the face of high temperatures.
