Sometimes cooked chicken has a hint of chemical taste to it, like chlorine, why is that?!
Use an oil that is intended to reach higher temps. You will know this if the bottle says that it can or if the bottle is clear. Olive oil in a dark bottle is normally sensitive to changes.
Try using clarified butter and when it is finished cooking top it with a bit of olive oil. The taste is much better and you get the benefits of the lanos in the olive oil.
Answers: You hit the nail on the head. Olive oil that is not intended for high heat will have a chemical taste to it when it is heated.
Use an oil that is intended to reach higher temps. You will know this if the bottle says that it can or if the bottle is clear. Olive oil in a dark bottle is normally sensitive to changes.
Try using clarified butter and when it is finished cooking top it with a bit of olive oil. The taste is much better and you get the benefits of the lanos in the olive oil.
Sometimes chickens get into the pool @ the farmhouse....makes a bad mess in the filter...hate it when that happens!
I only get that tasted with KFC chicken.
It could be glutamate. Some restaurants enhanced chicken's taste with it. Olive oil isn't an ideal oil for chicken.