I had that problem for the longest time - something in the grease made me violently ill... Then I happened to eat a farm fresh chicken (for the first time in decades), and guess what? No worries. Eat it all the time now. Makes me wonder what they are doing to those store-bought birds...
I stay away from as much processed and store bought as possible. Most tend to trigger a couple of hours of migraine misery.
1) You are not using enough oil in the pan. This causes the temperature of the oil to drop below the optimal frying temperature (350-375). Use a heavy, tall sided pot, lots of oil, and a thermometer.
2) You are probably trying to cook too much chicken at once. This is related to the first problem.
3) You are cooking the chicken too long. (related to problems 1 & 2 above) Take the chicken out BEFORE it stops bubbling. The hot oil is turning the moisture in the chicken into steam cooking the chicken and causing the bubbles. As long as there are bubbles, the steam pressure is keeping the oil out of the food.
Drain well on a rack and pat dry with a paper towel. Do NOT let the chicken rest on paper towels.
"Ceterum censeo 0bama esse delendam."
'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)