"healthy" bacon bits

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A fastfood chain that serves Chicken Burges said that they fry their bacon bits longer than other cooks fry them so as to sort of squeeze the fat out of the bacon - I think they're not using extra oil but only rely on the oil that comes out of the bacon (so the bacon kind of cooks in itself). Is this really better? Doesn't the fat just cycle back? It may ooze out of the bacon itself, but it sticks around it, right?