On Apr 20, 8:38*am, "Janet Bostwick" > wrote:
> "Kate Connally" > wrote in message
>
> ...> in my new Lodge pre-seasoned cast iron chicken cooker that
> > my SIl got me for Xmas. *It was much to my chagrin because
> > not only does the damn thing weigh 15 lb. but now I have to make
> > fried chicken!!!!! *The thing is, I love fried chicken, but I
> > hate frying stuff because the oil get all over the place and I
> > hate cleaning, which is what you have to do a lot of after you
> > fry stuff! *I guess I could get one of those splatter guards but
> > that's just another gadget to find a place for. *And I probably
> > should get an instant-read thermometer because it was tricky
> > keeping the oil at the proper temp with just my candy thermometer,
> > but they are not cheap and, again, another gadget to find a place
> > for.
>
> > And then there's buying the oil. *Good oil is expensive, especially
> > in the quantities you need to fry chicken.
>
> * snip
> You could have 'fried' the chicken instead of deep frying it. *Then you
> would have only needed about a half-inch of oil in the pan. *Personally, I
> don't like the idea of deep frying on top of the stove where everything can
> be moved and jostled. *I'd rather have a dedicated deep fryer that maintains
> its temp.
> Janet

I can pan-fry or even deep fry thin items in my deep 12" square
electric skillet with temperature control. I put it on top the stove
(so I can use the exhaust fan) - no problems. I've done everything
from fried pork tenderloin sandwiches (fairly thin) to hush puppies
(fairly thick) to Swedish rosettes (cookies).

N.