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
Yeah, Jerome, a chicken fryer is deeper, and that concerned me a bit. Having a smooth cooktop helps. I prefer a gas cooktop, but I don't think I would have tried this on an open flame.
I did watch my temperatures carefully. It takes about 600 degrees to spontaneously ignite. I hit 400 and added my chicken, and it dropped to about 300. I then got it back to 350 and held it there.
I have some deeper cast iron dutch ovens, enamel coated Le Cruset iron. But, I wanted to use my Griswold, and I only filled it 1/3 before the meat went in. I never left the kitchen during the cook. That's when things go south when it comes to frying -- the minute you leave the room.
I may look on eBay for a chicken fryer, now that I know how easy it is, and how good it tastes.
CD