The Fried Chicken Debate in eGullet Q&A with Joyce White Posted September 14, 2003 Hi TrishCT, again,I don't get carried away over oils. I grew up with chicken fried in lard, which imparted a delicious, crackling-like flavor.Health considerations began shading my kitchen later on. Then I switched to sunflower oil and canola, which have high smoking points but impart little flavor. This summer I have been frying green tomatoes, corn fritters and fish, such as sardines, porgy, and smelts, with grapeseed oil, which also has little flavor but a high smoking point.But I think good quality peanut and corn oil provide the best flavor for frying chicken, and I use them too. Both have a relatively high smoking point. Basically, any of the above oils fry well; I tend to grab which ever I have on hand.