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Good vid... I already went a ways down that road... and went back to oil. Certainly for anything breaded. And for french fries, onion rings. And it did better with beef for me than chicken. any bird I tried in it came out rubbery...
Now, I will fully admit, it is likely that my results were my own fault, not having committed to it, I have no doubt that that commitment would necessarily yield improvement. But will it ever stand in the shade of deep fried? Probably not imho.
Batters turn out better than dry breading, or egg wash and breading... So I would assume a tendency to convert to batter operations rather than dredges and dry (shake n bake) breading. YMMV.
And I found no solace whatsoever comparing to double-dipped french fries, nor onion rings, nor tater tots... Again, came out dry and not really with that sharp crispness I expect. It'll do in a pinch - It is edible - but it is no replacement for the oil.
