I am deep frying a serving of fries and chicken and wondered how much of the cooking oil is actually in the cooked food. I am using Canola oil and after the food is cooked and drained I am thinking that there isn't much oil left in the food. What do you think?
Depends on the heat used. The Chinese chefs like to re-fry the food a 2nd time to extract as much oil as possible. If you were to place the chicken in an oven/toaster oven and heat it, you will see oil coming out from the chicken again.