What is the key feature of food that is subjected to deep frying?

The key feature of food subjected to deep frying is that it develops a crispy outer layer. Deep frying involves submerging food in hot oil, which causes the moisture in the food to evaporate rapidly, leading to the formation of a crunchy crust on the surface. This crispy exterior not only enhances the flavor but also adds a pleasing texture that many consumers enjoy. The high temperature of the oil cooks the food quickly, creating a barrier that keeps the inside moist while achieving that desirable crispiness.

In contrast, food that remains raw on the inside would not benefit from the deep frying process, as it would not achieve the proper temperature throughout. Similarly, food that is only seasoned would not undergo the cooking process necessary to develop that characteristic crispy layer. Lastly, food becoming a liquid form does not correlate with deep frying; instead, this would imply a different cooking method that involves melting rather than frying.