I use b/s chicken thighs which are 170 calories per 4 ozs, and a Tbsp of olive oil is just 120 calories per Tbsp. Today I am eating 1.35 lbs ( 6 thighs. 918 calories), so they are 3.6 ozs each, or 153 calories each.
Cooked in 4 Tbsp. olive oil, that adds 480 calories. So 918 + 480 = 1398, and / 6 thighs is now 233 calories, if every drop of oil is on/in the chicken. That's 153 calories for the chicken, 80 in oil. This is one of the ways I think I lose weight, even when I track 2,200 calories. Some of the oil is still in the frying pan. We can't subtract it. How would we measure it?
Just know that if you fry chicken, it isn't double the calories. The batter was where all the calories were. They batter the chicken, because it floats when done cooking. That way, they don't have to pay attention to it. The do other work, and check it every 30 seconds. If it's floating. it's done! Instead of paying a cook, they hire a 16 year old kid to do deep fryer, and sandwiches, and pay them minimum wage. I know this, because I was that kid..lol.
Since I am not sure of the accuracy, even counting it at home, estimating how much oil was absorbed by the chicken in a restaurant is impossible. Maybe find one that doesn't batter their chicken, meaning they actually have a trained cook, cooking it on a stove, instead of the deep fryer, and they might have semi-accurate nutrition for that meal, but otherwise, I treat it the same as if I cooked it at home. Two Tbsp. olive oil, per 3 pcs. chicken. The chicken can only absorb a finite amount of oil, whether you cook it in a cup of oil, or a gallon. I try to never eat at a restaurant though, so I know what actually is in my meals. That same minimum wage kid, doesn't care how many calories are listed on the menu, when he is 23, and working down the street at Applebee's.. 550 calorie menu? maybe.
I do find it interesting that batter has way more calories than olive oil, which is pure fat. Of course, the olive oil isn't 1/4" thick.
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| current weight: 179.6