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)
Thank you for the info, but you misunderstand me - It wasn't that the chicken was too greasy, but rather something in the grease made me ill, regardless of how greasy... Even baked chicken would make me yak. Didn't have chicken at all unless it was soaked in wine over night to remove the grease...
But then I had dinner at a friend's house, and ate my fill of wonderful fried chicken... The primary difference being that his chickens are range fed, without much for supplements. Since then, I have been buying my chickens from him (He's a Hutterite) and I eat a lot of it... Store-bought chicken still makes me sick.... so go figger.