Have you ever bitten into a piece of KFC chicken and wondered what makes that crust so darn crunchy? I know I have! For years, I’ve been obsessed with figuring out what gives Colonel Sanders’ famous recipe that unmistakable crunch and flavor. While the blend of 11 herbs and spices gets all the glory, there’s another unsung hero in this finger-lickin’ story – the frying oil!
Today, I’m gonna spill the beans (or should I say, pour the oil?) on exactly what KFC uses to create that crispy, golden-brown perfection we all crave Buckle up, fried chicken lovers – this is gonna be good!
The Evolution of KFC’s Frying Oils: A Greasy History
When Colonel Harland Sanders first created his famous fried chicken recipe back in the 1930s, the world of cooking oils was pretty different than today The original KFC recipe called for frying chicken in a mix of oils
- Palm oil (for richness and creaminess)
- Soybean oil (for a clean, neutral flavor)
- Hydrogenated soybean oil (for stability and crunch)
For decades, this oil blend remained part of KFC’s closely guarded recipe. But as we all know, nothing stays the same forever – especially when health concerns enter the picture!
The Big Switch: Goodbye Trans Fats!
In 2007, KFC made a major change to their frying oil that would alter their chicken forever. After two whole years of product research testing various oils for flavor and consistency, they ditched their partially hydrogenated vegetable oil in favor of low-linolenic soybean oil (LLSO).
Why the change? It all came down to trans fats – those nasty little compounds that were becoming a huge public health concern in the early 2000s. Yum Brands (KFC’s parent company) announced this transition was specifically aimed at cutting back on trans fats in their menu offerings.
This change was actually ahead of its time! KFC made this switch well before the 2020 deadline when American food manufacturers were required to discontinue using partially hydrogenated oils (essentially a ban on trans fats).
Smart move, Colonel!
What Is Low-Linolenic Soybean Oil Anyway?
Let’s break down what makes LLSO special, cuz I had no clue before researching this article!
Low-linolenic soybean oil is a specialized type of soybean oil where the soybeans have been modified to contain oleic acid instead of linolenic acid. This modification gives the oil some pretty sweet benefits for frying:
- Zero trans fats (major health win!)
- High oxidative stability (great for deep frying)
- Neutral taste (doesn’t mess with the chicken flavor)
- Pretty shelf-stable (doesn’t go rancid easily)
While this special oil costs more than regular varieties, KFC clearly thinks it’s worth the investment. By 2023, LLSO had become the most popular oil consumed in the United States – looks like KFC was ahead of the trend back in 2007!
KFC’s Current Oil Blend: What’s Really In The Fryer?
While some sources claim KFC uses a pure low-linolenic soybean oil, others suggest they use a blend of oils. According to my research, KFC’s current frying oil appears to be a carefully balanced mix that may include:
- Low-linolenic soybean oil (the primary oil)
- Canola oil (for golden browning and lower saturated fat)
- Corn oil (for subtle sweetness and extra crispiness)
It’s worth noting that KFC’s exact oil formulation may vary slightly by region and has likely been fine-tuned over time. The company continues to adjust their oil blend, potentially decreasing palm oil components and increasing sustainability.
Why Oil Choice Matters So Much for Fried Chicken
You might be thinking, “It’s just oil – how much difference can it really make?” TONS, actually! The type of oil used for frying dramatically affects the final product in several ways:
Flavor Impact
- Neutral oils like soybean don’t interfere with the famous herbs and spices
- Some oils can impart their own flavors (like olive oil, which KFC avoids)
- The clean taste allows the chicken’s natural flavor to shine through
Texture Development
- The right oil creates that signature crispy exterior
- Promotes even browning across all chicken pieces
- Helps achieve the perfect juicy interior/crunchy exterior balance
Technical Considerations
- High smoke point (essential for the hot temperatures needed)
- Stability during repeated use (important for commercial cooking)
- Consistency across thousands of locations worldwide
How Different Oils Stack Up for Frying
Not all cooking oils are created equal when it comes to deep frying! Here’s how various options compare:
| Oil Type | Smoke Point | Flavor | Best Uses | KFC Worthy? |
|---|---|---|---|---|
| Low-linolenic Soybean | Very High | Neutral | Deep frying | ✓ (Current choice) |
| Canola | High | Neutral | All-purpose | ✓ (Possible blend component) |
| Vegetable (mixed) | Medium-High | Neutral | General cooking | Maybe |
| Peanut | Very High | Nutty | Deep frying | Too distinctive |
| Olive | Low-Medium | Strong | Sautéing | Definitely not |
| Palm | High | Neutral | Commercial frying | Used historically |
| Corn | High | Slight sweetness | Frying | ✓ (Possible blend component) |
Beyond The Chicken: KFC’s Sustainable Oil Practices
Here’s something pretty cool I discovered: In the UK, KFC actually turns its used frying oil into biodiesel to reduce their carbon footprint and fuel their delivery fleet! Talk about recycling! This kinda eco-friendly approach makes me feel a little less guilty about my fried chicken obsession.
Can You Recreate KFC’s Oil Blend at Home?
So you wanna make KFC-style chicken in your own kitchen? While the exact herb and spice blend remains a closely guarded secret, you can at least get the oil part right! Here’s what you’ll need for proper frying:
Home Frying Oil Options:
- Best choice: Low-linolenic soybean oil (if you can find it)
- Good alternative: Standard soybean oil or canola oil
- Decent backup: A blend of 80% canola oil and 20% corn oil
Things You’ll Need for Proper Frying:
- Deep pot or fryer with at least 5 inches of oil depth
- Oil thermometer (aim for 350°F/177°C)
- Wire cooling rack (not paper towels, which trap steam!)
- Tongs for safe handling
The Complete Frying Process
If you’re serious about recreating that KFC magic, the oil is just one part of the equation. The entire frying process matters too:
- Temperature control: KFC uses computer-controlled pressure fryers to maintain precise temps
- Pressure frying: This specialized method cooks chicken faster while retaining moisture
- Oil filtration: Regular cleaning ensures oil quality remains consistent
- Timing protocols: Different pieces cook for different times (wings/breasts: 12-14 mins, legs/thighs: 15-18 mins)
Health Considerations: Let’s Be Real
Look, I love fried chicken as much as anybody, but we gotta acknowledge the health stuff too. Even with the removal of trans fats, deep-fried foods are still high in calories and fat. KFC’s switch to LLSO was definitely a step in the right direction for health, but moderation is still key!
If you’re watching your diet but still craving that KFC flavor, consider:
- Removing the skin (though that’s where all the good stuff is!)
- Trying KFC’s grilled options
- Checking out their plant-based alternatives in some markets
The Big Takeaway: Oil Matters!
After diving deep into the world of KFC’s frying oils, I’ve gained a whole new appreciation for how much thought goes into something as seemingly simple as frying oil. The company spent TWO YEARS researching oil options before making their switch in 2007!
Next time you’re enjoying that crispy, delicious KFC chicken, you can impress your friends with this fun fact: “Did you know KFC uses low-linolenic soybean oil specifically engineered to have zero trans fats while maintaining the perfect crunch?” They’ll either be super impressed or think you’re really weird for knowing that. Either way, it’s a win!
Frequently Asked Questions About KFC’s Frying Oil
Does KFC use the same oil for everything?
On average, KFC changes the oil in their fryers weekly and uses 100% vegetable oil with a vegetable-based flavoring to cook all deep-fried menu items.
Is KFC’s oil blend healthy?
While it’s certainly healthier than the trans-fat-laden oils of the past, it’s still a deep-frying oil with significant calorie content. Better than before, but still an indulgence!
Does KFC pressure fry their chicken?
Yes! KFC uses specialized pressure fryers that cook chicken faster while locking in moisture – a key part of their signature texture.
Has KFC always used the same oil?
Nope! They’ve evolved from a palm/hydrogenated soybean blend to their current low-linolenic soybean oil formulation, making the big switch in 2007.
Is the exact oil blend part of the secret recipe?
While not as famous as the 11 herbs and spices, the oil blend is indeed an important component of KFC’s proprietary cooking process.
So there you have it – the complete story behind KFC’s frying oil! Who knew there was so much science and history behind that crispy, delicious chicken? I sure didn’t before writing this article!
Next time you’re munching on that Extra Crispy, you’ll know exactly what makes it so irresistibly crunchy. And if anyone asks you “what oil does KFC use to fry their chicken?” – now you’ve got all the answers!
Things You’ll Need
- 2 mixing bowls
- Food processor
- Deep fryer
- Tongs
- Wire cooling rack
- Baking sheets
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To make KFC original fried chicken, start by blending salt, thyme, basil, oregano, celery salt, black pepper, dried mustard, paprika, garlic salt, ground ginger, and white pepper in a food processor. Then, combine the seasoning with some flour in a bowl. Once youve made the breading, dip the chicken into an egg-buttermilk mixture and then the breading. Finally, fry the chicken in vegetable oil until its cooked through and crispy. To learn more about frying the chicken after you bread it, scroll down!