Nate Berkus featured chef Rocco DiSpirito this morning who shared this wonderful "healthy" fried chicken tip:
The amount of fat absorbed by deep-frying is a function of time (...and also temperature of the oil....but we'll focus on time)
In a deep frying pan or dutch oven, POACH your chicken first. Put an inch or so of water, chicken broth (I usually add some white wine) to the bottom of your pan and bring the liquid up to a simmer. Add your chicken and cover. Let cook for 10-15 minutes. Always use a meat thermometer to make sure your chicken reaches 180F. That way you know it's cooked through.
Now that your chicken is cooked, you can use your favorite ingredients for breading and then pop into the deep fryer for 10-15 seconds. Just enough time to crisp up the outside!
Check out Rocco's Flash Fried Chicken Carnitas using this method.