Sometimes (actually often), I’ll buy gizmos for the kitchen, use them a time or two, then relegate them to the basement shelves to never again see the light of day. But my new chicken fryer has earned a permanent spot in my upstairs cabinets. I love it.
The chicken fryer is a cast iron pot, but it has high sides. Overall, it’s 10 ½ b 3 ½. The downside is that you can only get 4 pieces of chicken in it, but if it was much wider, it would be too heavy to handle. It’s heavy enough as it is. But boy can it fry the chicken.
Put a little oil in the bottom, get the temperature up to about 350, add the dusted chicken and let the pan do the rest. The beauty of cast iron is that it holds a steady temperature and cooks evenly. The high sides help keep the oil in the pan and not all over the stove. My Chicken Fryer is already beginning to season well, and I look forward to adding more character to the pan in years to come.
For larger families, I think two fryers would be the answer for 8 pieces of chicken at a time.
I am also eager to bake an apple cobbler and a batch of cornbread in my new best kitchen friend, my Chicken Fryer.