Deep Fry

The satisfaction of biting into a piece of perfectly crispy fried chicken is matched only by some cooks' fear of deep frying. After all, it requires a large pot of hot, bubbling oil sitting on your stove, ready to dole out third degree burns, or soggy chicken (or both!) at will. By monitoring the temperature of your oil and following a few easy guidelines, however, you too can fry chicken -- or green beans, or fritters -- at home with confidence and ease. As always, we're here to show you how.

Listen up: fried foods may not be as terrible as you think.
Yes, frying adds fat to your food. But it likely doesn't add as much as you would expect. Cook's Illustrated conducted a test where they fried chicken in 3 cups of oil, and then poured off almost 3 cups of oil after all the chicken was cooked -- meaning that very little was actually absorbed by the chicken itself. As long as you're keeping your oil hot enough -- high heat ensures that the water in your food will boil, evaporate, and keep oil from seeping in -- your food won't get overly soggy or greasy.

Deep Fry updated their business hours.

Deep Fry updated their website address.