Quote:
Originally Posted by Fobby
When they do it right, the chicken is not greasy at all! I don't know how they do it.
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The Fryer (or oil) at the proper (high) temperature and not overloading the pan so the oil can't cool down. You get an instant sealing where the moisture stays in the chicken and oil stays out. Alton Brown ("Good Eats") did a deep fry show where he measured the oil before and after all his frying he had lost less oil than most people use when sweating an onion in a saucepan. It's why deep fried turkey is so good. Not greasy and all the moisture is sealed in. No nasty dried out white meat.