On Tue, 20 Apr 2010 17:05:33 -0400, Kate Connally
> wrote:


>It's not deep-fried. The oil is only 2" deep. It does not cover the
>chicken - at least it didn't cover the large thighs I cooked in it.
>It might have covered smaller pieces. I don't think you can properly
>cook something like that in a smaller amount of oil. The oil would have
>to go at least half-way up the sides of the pieces so that it would get
>cooked all over.

Yes, you can fry in much less oil. I know from experience, having
grown up with fried chicken cooked that way. It's called shallow/pan
frying.
It does get cooked all over, but you have to turn it occasionally
during the frying process. Makes very good fried chicken.

Christine