Actually, I bought one last year, so that our son, David, could make a Pineapple Upside Down Cake. I never got one for frying chicken, because I was never able to make it where it wasn’t greasy, and it was always easier to buy it at the Colonel’s! ;o)
I deep fried mine, in a couple inches of oil in my wok, and then let it drain on the paper towels. It worked pretty well.
I really like deep frying in my wok. I’ve made gyoza, shrimp wontons, and pork katsu. I intend to make tempura one of these days too.
Not Valerie hasn’t fried chicken since we moved to Richmond. There’s a local grocery store here that has about 60% of the market. Their fried chicken is great. I’d say ~most~ women in Richmond haven’t fried chicken since they moved here.