When You Fry Chicken, Do You Pan a Fry Or Deep Fry?

I pan fry in cast iron, my wife pan fries in an electric skillet and I have a built in electric deep fryer. It works fine but something about pan frying just makes it better. 350 same seasoning as any other way.

Yep, I pan fry using shortening in a cast iron Dutch oven. Soak in buttermilk over night, dip in seasoned flour, back in buttermilk, and back in flour. Typically just do bone in thighs. Takes about 9-10 minutes per side with oil temps between 350-375.

Deep.

Use my granpappy fryer

Not too dark, darker than something like Popeyes though, obviously

More of a brown/light brown versus a golden

ETA: the 9 minutes was a guesstimate, I eye test it typically

The granpappy only has one setting, on. I think it gets to a consistent 375. I have my times written down somewhere, but I think it's legs and thighs 8-10 and wings 9-11. Never did breasts. They're a little too bulky for the smaller fryer.

Drag in flour and a mix of seasonings (lots of paprika) and drop them in. I like it simple.

I have always done pan fry in shortening or lard. No idea if it is true or not but I have been taught that you need to have part of the chicken exposed to air while you are frying it so that moisture can evaporate giving you crispy chicken. I know Popeyes deep fries and it's crispy but there is no telling what they use to batter it.

I shoot for 325 temp, i find that any hotter and I end up with it not to temp by the bone. I also cut each breast into two pieces to cook faster and give me more surface area for crust. I don't double dip either, it makes the crust too thick for my tastes.

I pan fry. And that's only because I don't have a deep fryer. By the way, it's a fact that having a deep fryer in your house adds ten inches to your waistline. OK, I just made that up, but it seems pretty accurate.

FYI: You can pat off the buttermilk before frying.

Just a thought: I haven't tried this, but I'm more than willing for you to try it. Instead of using an egg wash or buttermilk to help the flour stick, I'm thinking you should try using a flour slurry (flour + water and seasonings). I imagine a thin pancake batter consistency should be about right. I would start with half water and half flour then make adjustments.

Basically, I'm suggesting you dip your chicken in this seasoned slurry, then dredge chicken in seasoned flour, then drop in fryer.

ETA: It probably wouldn't be a terrible idea to add some chicken bouillon to that slurry and let the chicken marinade in it for an hour before frying. Also, adding some turmeric would make it an interesting yellow. shite, I might have to give this a try myself.

I don't soak it in anything, just fry it in big cast iron skillet. Just use seasoned flour, I add a touch of garlic. Don't know time or temperature? It takes a pretty long time, I'm guessing my flame is about low to medium medium after grease gets hot. I try not to turn it but once, (I don't like a red layer by the bone), but I usually end up turning it a couple times. Granny Geauxt cooked it slow, so do I.

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I know Popeyes deep fries and it's crispy but there is no telling what they use to batter it.

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Doesn't Popeyes also incorporate a pressure cooker when they deep fry?

Same here, but i put a little cayenne in the flour with salt and pepper