Pan Fry vs. Deep Fry: Which Method Should You Use?

Fried foods are a favorite in many kitchens around the world, and while they share the same goal of achieving a crisp, golden crunch, the methods used to get there differ. Pan frying and deep frying are often confused with one another, but understanding the distinctions is essential. In this guide, we’ll explore when and how to use each technique, and why both methods have their place in the kitchen. Whether you’re preparing churros, chicken cutlets, or fried green tomatoes, mastering these frying methods will elevate your cooking skills.

What Exactly Is Pan Frying?

Pan frying involves cooking food in a shallow skillet over a stovetop, using a modest amount of fat such as canola or avocado oil. To pan fry, heat the oil, then add the food, flipping it halfway through to ensure even cooking. This method works best with thin cuts of fish or meat, like Pan Fried Lemon Sole or Chicken Paillard. Unlike sautéing, which involves more tossing, and searing, which needs high heat, pan frying is a quick, relatively hands-off cooking technique. Shallow frying, a variant of pan frying, uses enough oil to partially submerge the food, offering a way to replicate deep frying at home with less oil and mess. Shallow frying is perfect for dishes like Crispy Fish Fillets or Crispy Chicken Cutlets, and requires flipping halfway through to achieve a golden, crispy crust on both sides.

What Is Deep Frying?

Deep frying is a method where food is completely submerged in hot oil, typically at temperatures between 350-375 degrees. It's commonly done in restaurants using electric fryers, which heat oil to the desired temperature and use a basket for easy food transfer. However, deep frying can also be done at home with a deep pot or saucepan, using a kitchen thermometer to monitor the oil temperature. This technique results in food that is crispy on the outside and cooked quickly, making it a popular choice for certain dishes.

Typical deep-fried foods include French fries, fried chicken, onion rings, and tempura. While deep frying might seem daunting, it’s actually a simple process with straightforward steps.

Pan Fry vs. Deep Fry

Pan frying is typically better for smaller batches of foods that cook quickly, like eggs and vegetables. It’s also ideal for delicate items such as soft fish fillets, which may fall apart in a deep fryer. One of the advantages of pan frying is that you can easily control the heat and flip the food as needed for a more personalized result. In contrast, deep frying works well for large quantities of food and provides quick, even cooking. It’s also more reliable for achieving ultra-crispy, uniformly cooked food. Deep frying tends to give foods a richer, heavier flavor because of the amount of oil used, while pan frying offers a lighter taste with less oil.

Can You Pan Fry Instead of Deep Fry?

In many cases, it’s possible to substitute pan frying for deep frying, though there will be some noticeable differences in the final product. When pan frying instead of deep frying, ensure the oil is preheated correctly, and avoid overcrowding the pan. Cooking in smaller batches helps the food cook more evenly and achieve a crispier texture. Since the food isn’t submerged in oil during pan frying, remember to flip it halfway through to ensure both sides cook properly.

Is Pan Frying Healthier Than Deep Frying?

Pan frying is often considered a healthier choice compared to deep frying because it requires less cooking oil. However, when food is shallow fried (with the oil coming halfway up the food), it can absorb just as much oil as deep frying, so the difference isn't always significant. If you're aiming to avoid oil altogether, air frying offers a great alternative, requiring little to no oil while still delivering crispy results.