Flash-fried finger-lickin’ chicken
Here, “un-fried” really means flash fried. Flash frying is a high-heat deep-frying technique used to rapidly brown small pieces of quickcooking food such as tiny calamari or small shrimp to avoid overcooking them before the crust browns. Flash flying requires an oil temperature of at least 400°F — which means you have to use an oil with a high smoke point, like grapeseed oil. By poaching the chicken first and then flash frying it, I was able to eliminate 20 grams of fat and at least 250 calories from traditional fried chicken. Because the chicken is already cooked, it only has to spend enough time in the hot oil to brown the crust, which means it absorbs less oil.

Taken from “Now Eat This!” by Rocco DiSpirito.

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