I took my first shot at pan fried chicken. I did it in a Griswold #8.
It turned out great -- and I still have a house.
CD
dguff wrote:Great job,
That's why a cast iron chicken fryer is considerably deeper than a frying pan. A "kitchen" dutch oven without the legs also works very well on the stovetop. One advantage of cooking fried chicken is a well seasoned pan when you are finished.
Jerome
doug hodder wrote:They do make a splatter type shield that would work...
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