In article >, Jeep Enthusiast > wrote:
[snip]
>
>3. While the chicken is resting, heat the oil or shortening in a deep
>cast-iron skillet or a Dutch oven on medium-high heat to 375 degrees F.
>(The oil will be hot but not smoking.) Use an instant-read thermometer
>to test the temperature now and throughout cooking.

I was curious about that "instant-read thermometer" as I hadn't
realised such technology was now available at kitchenware prices. So
I went googling and was educated.

In the process I found this link from one of the cooking sites:
<http://users.bigpond.net.au/wanglese/Recipes/Deep%20Fry.html>

The attempt at humour is rather laboured IMO, but the article does
give an interesting tip on measuring the required amount of oil when
you need rather a lot of it, but not too much.

Cheers, Phred.

--
LID