Clarification on covered, crispy, southern fried chicken
A little while back in a post about fried chicken, I said we covered our chicken when frying and that it is very crispy. I have forgotten who, but they said covering chicken would make it soggy. We just finished eating a tender, crispy fried chicken dinner and I watched my wife cover it while frying. We timed it and used a meat thermometer, as usual. However, there is a big difference in our method. The pan. It's a teflon, three and a half inch deep, chicken fryer with, drum roll please, a vented cover. I failed, miserably, to include that in my post. This has taught me that when making comparisons or giving a recipe, include everything you do and use. It can make a big differance.