<p>Oh, trust me. I know what deep frying is. I’m an expert at tonkatsu, tempura, beer batter haddock and onion rings, fried oysters, and so forth. I’ve used my fry thermometer so much that the markings have worn off. BTW I usually use cast iron Le Creuset dutch ovens for frying. I like the abiity to use a deep pot. I also have their “chicken fryer” which is a cast iron skillet with very deep sides (about six inches).</p>
<p>But, skillet fried chicken is a different recipe and a different technique (as well as the similar pan-fried pork chops or country fried steak).</p>
<p>That’s what Buffalo Wings are. Deep fried wings, coated in a sauce of butter and Frank’s Hot Sauce. That’s why they are so darn good. Commercially prepared wings are the same thing, but with some kind of hydrogenated oil/margarine fat instead of the butter. Same difference from a calorie standpoint.</p>
<p>Thanks, everyone. I used butter, heated on high then turn off and cover pan with foil. Leave the room and watch TV news. Return during commercials to turn over and repeat.
There was pepper, a little salt, Emeril’s poultry seasoning and commercial (!) Italian bread crumbs on the cut up whole organic chicken parts. It was good and I have another whole cut up chicken in the freezer to defrost. I will try each of your favorite chicken frying oils eventually. </p>
<p>Like many have said, I just rarely fry chicken. Around here, these are roast chickens for around six dollars. Sometimes less. Reminds me of all those poultry workers in Georgia.</p>
<p>That is a novel technique. Almost more like Shake n Bake oven chicken than fried chicken. Bread crumbs and butter are good on just about everything.</p>