Avoid Splattering Oil
Make sure your pots and pans are completely dry before adding oil. One little drop of water can explode just to escape the heat. Pat dry whatever you're frying (i.e. chicken, pork, shrimp) before dredging in flour or dipping in batter. Water is the enemy! You can also use a splatter guard.
Cut Down on the Grease
If fried properly and at the correct temperature, the food absorbs very little oil. If you want, you can press each fried item between two layers of paper towels to soak up any extra flavor (we meant fat!), or you can just enjoy fried items with a big green healthy salad. It really cuts down on the guilt.
Ensure It's Cooked Thoroughly
Use a thermometer to heat the oil to the correct temperature and to test for doneness. When frying dense things such as chicken breasts or thighs, pierce with a fork or skewer to allow the hot oil to penetrate the flesh. Use heavy-bottomed pots and pans, including cast-iron skillets. These allow the oil to heat evenly and help maintain a constant temperature. Hint: Chicken floats when it's done.
Get Rid of the Smell
Open at least two windows (for air circulation), use your ceiling fans, turn on the exhaust over the stove, and light scented candles. Also wipe down cabinets and countertops after frying. But, who doesn't love the alluring smell of fried food?