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.

Don't cover. Covering keeps in steam. Steam makes crust
non-crusty.

Use a screen, if only to keep grease from becoming your
decor.

Use the right sized chicken (a "fryer") if you want it to
cook right in the middle just as the outside is done.

>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.

Just cook 12 minutes per side in 350F oil.

>REMOVE lid, turn chicken pieces and cook until brown. Remove from fat
>and drain on paper towels or a clean paper bag.

Drain on a rack. Paper will saturate and keep the grease
on the food.

--Blair