Here is an explanation of flash frying:

"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, you can 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."


Here is a recipe from the Associated Press:



Buffalo Popcorn Chicken
1 quart grape seed or corn oil
1 pound boneless, skinless chicken thighs
Salt and ground black pepper
2 egg whites
1/4 cup fine ground yellow cornmeal
3/4 cup whole-wheat flour
1/2 cup Tabasco Buffalo Style Hot Sauce
1 bunch celery, trimmed and cut into 4- to 5-inch lengths
1/2 cup low-fat blue cheese dressing

In a large, heavy pot over medium, heat the oil to 400 degrees. Carefully monitor the temperature of the oil with an oil thermometer every 5 minutes so it does not exceed 400 degrees.

Meanwhile, cut each chicken thigh into 4 to 5 even chunks. Season the chunks on all sides with salt and pepper, then arrange them on a microwave-safe plate. Microwave on high for 1 1/2 minutes. Flip the chicken pieces and move those on the outer edge of the plate to the center and vice versa.

Microwave on high again until the chunks are just cooked through, about another 1 1/2 to 2 minutes depending on your microwave. Let the chicken cool to room temperature.

While the chicken cools, in a medium bowl beat the egg whites until foamy, about 2 minutes. In a separate large bowl, mix the cornmeal and flour, then season with salt and pepper.

Submerge the cooked chicken pieces in the egg whites and toss to coat well, then move the chicken to the bowl with the cornmeal mix. Toss the chicken to coat well.

Working in about 4 batches, add the chicken pieces to the hot oil and fry for 12 seconds. Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels to drain excess oil. While still hot, place the chicken in a large bowl, add the buffalo sauce and toss to coat well.

Serve the chicken with celery and blue cheese dressing for dipping. Serves 4.

I'm not in a big hurry to try this, I'm just putting it out here for your consideration. Not that I have anything against saving a bunch of calories, but I'm not in a frying state of mind right now, so it's like not spending the money to buy items I didn't really need on sale.

Now, if I wanted to make some fried chicken, here is how my mother made it. Mind you, health was not a consideration so something like flash frying did not enter in. The business with the ham is optional, but it does add a special flavor to the cooking fat.


Traditional Fried Chicken

1/2 cup salt
6 cups water
1 (3 pound) chicken, cut into pieces
1 quart buttermilk
1 teaspoon poultry seasoning
1 pound lard or 2 cups vegetable oil
1/2 cup unsalted butter
1/2 cup country ham pieces or 1 thick slice ham cut into 1/2-inch strips
1 cup flour
2 tablespoons cornstarch
1/2 teaspoon coarsely ground black pepper

Combine 1/2 cup salt and water in a heavy-duty Ziploc bag. Add chicken and seal the bag. Marinate in refrigerator for 8 hours. Drain. Combine chicken and buttermilk in a large bowl. cover and refrigerate 8 to 10 hours. Drain on a wire rack. Combine lard (or oil), butter, and ham in a heavy skillet. Cook over low heat, skimming as needed, until butter stops foaming and ham is browned, about 30 minutes. Remove ham with a slotted spoon. Increase heat to medium-high and heat fat to 335 degrees. Combine flour, 1 teaspoon salt, cornstarch, and pepper on a piece of wax paper. Dredge chicken in flour mixture; tap well to remove excess. Working in batches, place chicken, skin side down, into heated fat. Do not crowd. Cook until chicken is golden brown and cooked, 10 to 12 minutes per side. Pierce with a fork. If juices run clear, chicken is done. Remove and drain well on a wire rack or crumpled paper towels.

Note: after it was browned (but not cooked through) my mother would usually put the chicken in a covered roasting pan on a rack and hold it in the oven for at least half an hour until it was cooked through. Some of this was because she was making a lot, and was frying it in batches, so had to keep the early ones warm while the later ones fried. Some of it had to do with our high altitude: the chicken took longer to cook, so rather than have it languishing in the oil soaking it up, she finished the cooking in the oven. It did tend to lose the crispy crust, but we didn't expect it to be crisp.

There is something sensuous about making gravy. You start with some drippings, brown a little flour in them, and then stir in the liquid. You're stirring as fast as you can, and the flour swells up, and makes this marvelous gravy. I think of it as the flour 'blooming' although I'm sure that's not the technical term for it. As my dad said one time: "You can never have enough gravy."

Milk Gravy

2 tablespoons pan drippings from frying chicken
2 tablespoons flour
Milk (1 - 2 cups)
(Salt and pepper)

Make sure your pan and drippings aren't too hot. Stir in the flour and cook over medium heat for a minute or so, but don't let the flour get too brown or it won't thicken. Get a whisk in one hand, and your container of milk in the other. Start stirring while at the same time pouring in the milk gradually. The gravy will get thick, so add more more milk as needed (still stirring) until it is a good consistency. Taste it and add salt and pepper if needed.