Teardrops n Tiny Travel Trailers

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

The chicken looks delicious. But that pan sure looks shallow. And how about the grease cleanup. I have not had the nerve to try that one yet.
Thanks for the pics. Sure looks good.
Keith

Looks great, but I can't smell it from here.

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

Chicken in a cast iron skillet; just the way Grandma made it!

Looks great CD! Send some across the Metroplex!

Looks great CD!!....good thing you have a glass cook top....it is a bear to clean up afterward. They do make a splatter type shield that would work...but you do need the chicken fryer with the hinged lid. I've got one you can have for shipping, unlabeled, probably a lodge #8....but you need the lid with the hinge tab on it. However, any #8 lid fits and lots of other pan lids will work on it. Bottom isn't dead flat for a glass top use, but would be a great camping pan. Doug

Good looking meal CD! That's how I fry my chicken but I use a deeper skillet/fryer, but I still make a mess.

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

doug hodder wrote:They do make a splatter type shield that would work...

LOL, I have a whole set of splatter screens, and completely forgot about them. I was so focused on the cook, that I forgot about the screens hanging right over my head on my pot rack.

Oh well, the ceramic cooktop is pretty easy to clean grease off of. As much as I hate that cooktop, it does have it's moments.

CD

CD...here's a couple of chicken fryers. On the left is the deco hammered finish Griswold....I'm keeping it...the one on the right...you can have, nice smooth interior, no funky casting, it's a camper, it will rock a bit on a glass top. Fine on a camp stove or on an open fire. Doug

We have my wife's Wagnerware pan that she bought when she moved out on her own about 35 years ago. Our chicken looks like the top picture while it's frying. We have a large Farberware pot lidthat fits the frying pan nicely.

Not only does it keep the splatter down, it helps cook the chicken and it fits nicely on the Farberware pot that goes with it! I'm learn from Alton Brown and the no-monotasker-in-my-kitchen thing.

Well, that and we haven't found a chicken cooker to buy yet.

Looks tasty Dog

Looks really good CD.

Hmm...

I have a chicken fryer with hinged lid. Haven't used it yet. Might have to give that a try.

I do all my cooking outside, so i would fry chicken on a Camp Chef Expedition 2X. It has marriage saving characteristics.