Abe wrote:
> Some recipes call for the following general process, while other just
> say fry in an open skillet without covering at all. Any opinions on
> which works better? Supposedly the 10 minutes of covering helps to
> cook the interior without overcooking the exterior.
>
> PLACE each dusted piece in the skillet, skin-side down. Adjust heat if
> necessary so that it bubbles up, then fries steadily but not too fast.
> Cook about 10 minutes.
>
> TURN pieces and cook 5 minutes longer. Cover skillet, reduce heat
> slightly, and continue to cook about 10 minutes.
>
> REMOVE lid, turn chicken pieces and cook until brown. Remove from fat
> and drain on paper towels or a clean paper bag.
Covering just wrecks the crust and is not necessary if you are paying
attention. However if your guests are late ... Go ahead and put a lid
on.
Biff