Best Pans for Frying Chicken

Frying chicken well comes down to steady heat. When you drop cold, battered chicken into a pan, the temperature dives — and a pan that recovers fast and holds heat is what gives you an even, golden, crispy crust instead of a greasy one.

What to look for

• Heavy, heat-retaining material that does not lose temperature when the chicken goes in.
• High sides for shallow or deep frying without splatter.
• An oven-safe, naturally searing surface — cast iron and carbon steel are the classics.

The best choices

Cast iron is the traditional fried-chicken pan for good reason — unmatched heat retention. Carbon steel heats fast and is lighter to handle a full pan of oil. For larger batches, a deep enameled cast iron Dutch oven holds oil temperature beautifully.

Our pick: the Black Angus Carbon Steel Pan for everyday frying. Every Alva coating is independently tested, and our carbon steel and cast iron have no coating at all — see our safety standards. New here? Shop best-sellers and take $30 off your first $200+ order.