My favorite fried chicken recipe is from an old California Culinary
School cookbook.

The prepared chicken pieces are placed in the skillet, pan covered and
cooked. Then the pieces are turned and finish cooking with the lid off.
The chicken is juicy and the crust is crispy.

marcella

In article >,
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.