To fry chicken, the oil temperature should be around 325°F. It is important to maintain this temperature as much as possible, so it is recommended to fry a few pieces of chicken at a time and bring the oil back up to temperature at the end of each batch before starting a new one. Overcrowding the pan can cause the oil temperature to drop, leading to greasy chicken. It is also important to use a deep-fry thermometer to make sure the oil reaches and stays at the proper temperature. The best oils to use for frying chicken are canola, vegetable, or peanut oil, which have a high smoke point and a neutral taste. Extra-virgin olive oil should be avoided because it has a low smoke point and can result in a bitter-tasting chicken.