[FlJoePa]

I agree that it’s hard. I have decent skills and come out disappointed more times than not. Usually an oil temperature problem with me.

[Liberty Ship]

You gotta have a LID on the CAST IRON pan to get the chicken done. Put the chicken in the hot oil, cover with lid. Cook for about 10-15 mins, remove lid, turn chicken, and leave lid off and cook til done. The lid allows you to get the meat cooked without burning the crust.

THEN, remove chicken and pour off most of the fat. While chicken sits, brown up a bunch of CHOPPED COUNTRY HAM in the drippings. Add flour to make a roux, add buttermilk or water to make gravy.

In my experience it takes a 13-1/4” Iron Skillet to cook a fryer cut up into 8 pieces without crowding. 12” just won’t do it.

[Ellendra]

One cookbook I have suggests testing the oil with a piece of bread first. Cube and season the bread, and you've got croutons :)