"Fat equals flavor." That was the motto the chefs chanted in the New York City culinary school where I taught for 10 years. They, of course, were right: Fat enhances food's taste, flavor, juiciness and aroma. Eating a fat-filled meal also makes you feel satisfied since fat takes longer to digest.
But the fat you take in with fried foods – think onion rings and chicken fingers – also carries with it some health consequences. Eating a diet high in fried foods can increase your cholesterol levels, which increases your risk of heart disease. Fried foods also tend to be calorie-heavy, which can lead to weight gain if you eat too much of them.
1. Saute and bake.
Combining cooking methods can give your food a one-two crispy punch. Instead of deep-frying foods like French fries, battered fish fillets and chicken fingers, heat 1 to 2 tablespoons of olive or canola oil in a saute pan in order to brown the food on each side. After the food is browned, transfer it to the oven to finish cooking it. If you don't want to use oil in the saute pan, use chicken or vegetable broth instead.
2. Grill and bake.
One of my favorite ways to make chicken wings is to marinate them and then cook them on the grill. Once the wings are browned and the skin is crispy (a few minutes on each side), transfer the wings to a sheet pan and continue cooking in the oven. The results are mouthwatering!
3. Add a crumb coating.
If you're looking to make your breaded dishes healthier, you can still get that crispy fried crunch by using a dried crumb coating. Panko (or Japanese) breadcrumbs are larger in size compared to traditional breadcrumbs and pack a fabulous crunch. In my first cookbook, "The Greek Yogurt Kitchen," I dip chicken in a combo of Greek yogurt and buttermilk, bread them with flour, cornmeal, panko breadcrumbs and spices, and then bake them to create what I call "Crunchy Buttermilk Chicken Fingers."
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