How to Fry Chicken in a Stew Pot

Fried chicken requires a perfect cooking temperature and no overcrowding in the pot.

Fried chicken is a classic comfort food, with its crunchy breading and moist center. These textures are accomplished with a steady high heat, a neutral cooking oil and frying the chicken in small batches. The correct cooking vessel is also ideal when creating the perfect fried chicken. While cast iron skillets are the traditional cooking vessel for this dish, a stew pot can also be used. Does this Spark an idea?

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Peanut or safflower oil, 1 to 2 cups
Thermometer
Flour
Seasonings
Eggs
Tongs
Paper towels

Instructions

- 1
  
  Wash and dry the pieces of chicken. Meanwhile place the stew pot on the stove and turn the heat to medium-high. Pour about one or two cups of oil into the stew pot. The oil should be about an inch deep. Allow the oil to reach a temperature of about 365 degrees. Use a thermometer to check the temperature of the oil.
- 2
  
  Prepare one bowl with flour and seasonings. Prepare another bowl with eggs that have been whisked. Dip the chicken into the flour and seasoning mixture. Immediately dip the pieces into the egg mixture.
- 3
  
  Place about five pieces of chicken into the stew pot, making sure that the oil is ready for cooking. The chicken should begin sizzling the second it touches the stew pot. Once the chicken has been placed in the pot, the cooking temperature of the oil should reduce down to about 165 degrees.
- 4
  
  Allow the chicken to cook until the outside is golden brown on the first side. Use a pair of tongs to turn the chicken over to the second side. Allow it to turn golden brown on the second side. Take the chicken out of the pot and drain the excess oil onto large paper towels.