On 4/20/2010 3:38 AM, Janet Bostwick wrote:
> "Kate > 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
>

Good point. I completely missed the part about 4 to 5 cups of oil. Only
a Mr. Bungle would use that amount! Personally, I think using the
correct amount of oil and frequent turning makes for a juicy chicken. Of
course, it's important not to overcook the chicken.