Frying chicken or fried anything for that matter is something I have never personally cooked in my life. I would love to give it a shot.
What type of oil is best to use? What heat do you put your stove? do you have to do anything to deal with the lowering of temp after putting food in?
How do you clean CI after all that oil?
First, know that there are numerous kinds of frying. Let me try and give you some info.
1. Deep fat frying - completely immersing food in 360 to 370' oil so as to brown the surface and bring the internal temperature of the food to a safe level.
2. Pan Fry - frying food in 2 to 3 inches of oil, again heated to around 360 to 370' F, and cooking until browned on one side, then flipping and browning the other side. Care must be taken to insure that meat, especially chicken and turkey, are cooked until 160'F is reached in the thickest part of the meat.
3. Dry-fry - Pan should have just a sheen of oil on the cooking surface and is ready when the oil becomes fragrant. Food is placed onto the pan and browned on one side, flipped, and browned on the other. This method is good for steaks, chops, chicken or turkey strips, and most veggies.
4. Stir-fry - Dry frying, but with very high heat, and constantly moving the food around until all is cooked through.
5. Velveting (poaching) - This is a specialized technique that uses oil too cool to acuatally fry food, i.e. 335 to 340 degrees, but rather gently poaches a coated meat until the starch turns opaque. This allows the meat to be cooked just until done, and no more, which results in ridiculously tender, and well flavored meat.
I've no time to expound further right now, as I'm at work. There are many here who can explain in detail the methods listed above, and who can give you both techniques and recipes using them.
Seeeeeeya; Chief Longwind of the North