Originally Posted by jpmcgrew
I also use an electric pan its almost foolproof since you can set it at the temp you want I like to cook chicken fried steaks with it.
I use an electric skillet also. It does a better job of regulating the heat. What I do is pre-heat the canola oil to 375, season the flour and the chicken, then do a triple-dip (flour, beaten egg/milk, flour) and place the chicken in the hot oil, starting with the largest pieces.
Fry with the lid OFF until the chicken is well-browned on one side, then turn it and put the lid on, leaving it slightly ajar. Turn only once! (Every time you turn the chicken, it gets greasier.)
When the chicken is browned on both sides, remove and drain in a single layer on paper towels. I also blot the top with paper towel.
Do NOT cover with foil, or the chicken will get soggy.
This method produces chicken that has a lovely crispy crust surrounding tender juicy meat.
The method the Iron-skillet ladies are describing to you also makes delicious fried chicken. That's the way my grandma made it, and it was so good. In fact, I think grandma even added a little bit of water (1/4 cup?) to the pan before she put the lid on.