The main advantage of frying at high temperatures is that it can create a crispy and flavorful outer coating on the food being fried. Frying at a higher temperature also means the food is in the oil for a shorter period of time, and has less time to absorb the frying oil. However, it's important to use an oil with a high smoke point and to not overheat the oil to minimize the risk of harmful compounds being produced. Frying at temperatures below 380 cause less oxidization of the oil, and still allows the food to crisp, and the sugars on the outside of the food to caramelize.