Frying Chicken in a lodge Skillet for a newbie?

Question

I just ordered a new Lodge Chicken fryer skillet the 10 1/4 In. with cover 3in. deep pan .
I'm looking for an easy basic way to fry chicken in it any tips to help me get started so I don't burn the house down .LOL
also is the oil reusable or just a 1 time use from the bottle
thanks

Answer 1

oil can be reused .but it does have a shelf life.also if used for frying , high temperatures will cause it to break down more quickly. a good rule is if it smells weird don't use it.also to extend the life of said oil you can filter it after each use. when it breaks down it is now a trans fat ...eeeewwww... so as for the frying part cut the chicken into pieces. preheat the oil to about 350 Fahrenheit ( the oil should never smoke ) , use about 1 teaspoon salt and about 3/4 teaspoon pepper and about 3/4 of a cup of flour per chicken.mix those and dredge the chicken and then put into hot oil...in a 3 inch pan you won't need a full inch of oil , as the oil will climb up the pan a bit in the cooking, so only maybe about 1/2 inch. the recipe i gave is very basic and can be embellished according to your own tastes. for more really good recipes for fried chicken go to all recipes.com... ... hope i helped .. :)

Answer 2

You'll want to use a good oil, such as peanut oil for your frying. Fill your pan with about 1 inch of oil and heat over medium flame. Place your prepared chicken in the pan and brown on both sides. Cover briefly and let the chicken cook thru. Drain on paper towels. Some people save the oil from a single fry, but be careful it doesn't go rancid.

Answer 3

Does it have a temperature setting?

I take my chicken - cut into pieces.
In a bowl I whisk 3 eggs and a large splash of milk.
In a pie dish I mix flour, a sprinkling of garlic salt and/or other spices (paprika, onion powder, rosemary, sage, basil, or even a package of dry Hidden Valley Ranch salad dressing mix... whatever I want...)
I fill the skillet with cooking oil (I prefer canola and olive mixed) and heat it to 225*Fahrenheit.

I dip the chicken in the egg mixture, then flour mixture, then into the heated oil, I carefully add the chicken.

225*F is a low temperature - and means it will take much longer for the chicken to cook, but you have less "popping" of the grease everywhere (especially onto my skin!)

I cook the pieces 15 minutes on each side - the cut into them to check to see if they are no longer pink to the bone. If still pink - I keep cooking.

Never pour the oil up afterward until the oil is completely cool.

Good luck, hon! --Peace.

Answer 4

Combine salt, pepper, garlic powder and flour in a ziplock bag. Place chicken in bag, close and shake vigorously to coat all pieces. Bring 1/2" of your favorite cooking oil to 300 - 350. Cook till juices run clear when you pierce a piece next to the bone.

Answer 5

clean chicken
dip chicken into milk (optional)
seasoned chicken with salt and pepper or Mrs. dash
put flour into gallon zip lock bag and add your favorite seasoning into bag
put enough oil to cover chicken into pan
Heat the oil and make sure it hot ( you can test it by taking a pinch of flour and see if sizzles
take the chicken and put into the bag and shake
once the oil is hot , drop the chicken into the oil
turn the heat to medium, cook it for about 15min-20 min or until it is not pink in the middle
You can also reuse the oil , again , if you have clean coffee can with top, you can save it , in cool area, if not after it is completely cool you can put it back into container , but make sure it is close tightly and you only use it for fried chicken