Deep-fried foods are undeniably tasty, but they come with health drawbacks. The process of deep-frying leads to significant oil absorption, which elevates both calorie and fat levels in the food.

Oils with a high smoke point and a good fatty acid profile, like olive oil and avocado oil, are better for frying. Oils to avoid when frying include sunflower, soybeans, sesame, corn, and safflower.

Whether it's smoked on a BBQ, eaten on the bone from a KFC bucket or roasted with vegetables for a Sunday dinner, chicken is ...