Frying is very intimidating to me because of the whole temp thing. My mom visited with us a few months ago and we fried some shrimp on a propane burner outside in my cast iron dutch oven. It took FOREVER to get to correct temp, cook a batch, get it back to correct temp, etc. etc. They were delicious, but what a pain.
I recommend using a thermometer, even if you have an electric fryer. You never really know the temperature of your oil unless you can test the temp.
After a while, you get a sense of how things sizzle, how long different things take, etc. Smell and color tell you things, as well. All senses are involved in cooking; that’s what makes it such an interesting, visceral art.
(One thing I’ve never made is pan-fried chicken - the picnic-favorite kind. But I guess it’s the same as everything - trial and testing and experience makes perfect.)
-JT
It's not wonder it took forever.
Skillet. Oil. Turn electric stove unit on at med high - about #7 on the dial. Wait 90 seconds max to heat. Add food.