How bad is fried chicken compared to baked/grilled? I basically just cut chicken tenderloins into small pieces, pour enough olive oil to cover chicken in a pot and heat, and either flour/season if lazy or flour/egg/breadcrumb and then fry. It's insanely easy and if I rated baked/grilled as a 3-5/10 depending on how well it's cooked, fried is easily 9/10. But am I removing a substantial amount of health benefits of chicken if I fry it? I could honestly eat an entire 1 lb pack of fried chicken tenderloins a day and I am trying to gain weight (healthy if possible) but if this basically fast food tier I should probably stop

The main health danger is the amount of oil, you're not "removing health benefits" by frying.
It's probably fine just don't eat deep fried food every day, switch it up with watermelons and koolaid every so often

Fried chicken + tenders are probably the best source of fast food protein, and honestly are alright nutritionally if there isn't a shit ton of breading, it's not dripping with oil, and you don't have a bunch of carb-filled sides. I wouldn't use olive oil for deep frying though

>>21455634
>I wouldn't use olive oil for deep frying though
why does everyone say this? I thought olive oil was one of the healthiest oils, it doesn't smoke when I fry, and it tastes good. I use it a few times and switch to a new batch. Basically it works for me so is there a reason not to use it?

>>21455650
It just smokes very easily compared to other options, and most people don't like the flavor that it imparts to the finished product. If you're fine with the taste and precise enough with the heat to keep it from smoking then go right ahead

>>21455599 (OP)
I like to stick my chicken immediately in the fridge after deep frying it to make everything really crispy, then when I'm hungry I pull out a piece or two and eat it like that.