That’s actually a pretty interesting question.
On the one hand – what makes “real” (i.e., bad for you) fried chicken taste so good is the crunchy coating – which usually consists of the skin augmented with flour or batter, and seasoning. Also, most nutritionists will say that bad things happen to oil when you get it above a certain temp – so you should avoid all things fried. And you really can’t get that great tasting coat without higher heat.
But if you “fry” say chicken breast, with no skin, and no flour or batter, in olive oil, and not too hot – how bad is that? I’d say its not nearly as bad as “real” fried chicken – but then it doesn’t taste nearly as good either. Basically, what you are describing is really a saute (frying with a small amount of fat).
IMO, I’d say the “harm” is negligible – if you keep the amount of oil small, and you stay at medium heat.
BTW – I’m not trying to set off anyone’s ‘gaydar’ – but my wife got me something like this oil spritzer 2 years ago – and its great for coating a pan with minimal oil. Also good for spraying salads, etc.
I know fried chicken (or basically anything with the “fried” modifier in front) has gotten a sort of bad rap from all the junk fast food joints that try to enhance it’s flavor, but what about home cooked chicken fried in olive oil?
After stopping to actually look at the caloric/macro content of chicken fried in olive oil, on the surface, it actually seems pretty healthy, unless there are some adverse effects that go on during the frying process that I don’t know about. Can someone reassure or enlighten me?
I know the flour and breading is bad, but keep in mind, I’d only eat these kind of meals once a week or every 2 weeks at most. I fry in medium temperature and I use just enough oil to make sure there are no dry spots in the pan. In such moderation, is this harmful? The very next day I woke up and didn’t feel/look any puffier or fatter. In fact, everyday I get a little leaner, and the very next morning it seemed to be no exception.