That's one of the great things about the electric skillet...you can put the cover on ker-slaunch-wise, and it still gets enough air to get crisp without splattering grease all over.
Another benefit is that there is enough room to spread the chicken out, so each piece cooks separately. I have one that is large enough to hold the whole chicken...the prime 8 pieces + 2 backs, the liver and giblets. Two inches of grease does the job.
I have eaten some WONDERFUL chicken that was fried in an iron skillet, but...and trust me about this...the chicken you cook in an electric skillet is less greasy, because you can keep the grease a constant 375 degrees.
I don't care for deep-fried chicken. I find it dry and hard.
*Note: When it gets right down to it, by the time you do the breading and frying, you may as well plan on a mess. It's kinda like chicken and dumplings...you're gonna get flour on your belly. My best advice is to clean up as you go along.
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