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 quick-cooking 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...Full Story
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