Low-fat fried chicken may seem like a contradiction in terms, but not to Stephen Kelleher. On a recent summer morning, he hovered over a whirling assembly line as a waterfall of gray liquid cascaded over slabs of breaded chicken. Then the magic began.<br />
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During the bath in the liquid solution, which consists of water and protein molecules extracted from a slurry of chicken or fish tissue, a thin, imperceptible shield formed around the meat. When the chicken is submerged in oil, the coating blocks fat from being absorbed from the fryer.<br />
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Voila! The chicken contains 50 percent less fat than a typical piece of fried chicken.<br />
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Read the full finger-lickin’ story at <a href="http://www.chron.com/cs/CDA/ssistory.mpl/metropolitan/3321056"><strong>The Houston Chronicle</strong></a>
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