Fried chicken inside for the last time

I always fry outside

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Any tips to avoid this other than just cooking it outside from now on?

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No. That's the only tip. Gotta be outside

You’d be shocked at the way grease vaporizes and gets all over everything. You can smell it because there’s a layer of grease all over every wall, surface, and appliance in your kitchen right now. Go fry about 5 feet away from an exterior window then look through it at night to see what I’m talking about

Same reason I don't cook bacon inside any more. No matter what I did, the smell would linger for days. Smelled great when you were cooking it. The next morning the kitchen still smelled like a Waffle House. I tried cooking it on a sheet pan in the oven, and opening the window and door. As soon as it was done I took the whole sheet pan out to the deck and then put the bacon on paper towels. That helped some, but didn't totally get rid of odors. Now I just do a whole pack on the Blackstone outside.

If you have a powerful vent hood you won’t have a problem.

This right here. Cook in the oven then put on the stove top with the vent on blast. I hardly get the bacon smell in my house anymore.

My wife came home with an air purifier about a year ago. Two, actually, a larger one for the front of the house and a smaller one for our bedroom/ bathroom. Didn't see the need but sometimes, I just keep quiet.

Like you, if I fried chicken/ fish inside the house, the smell was still very evident when walking out from the bedroom the next morning. The first time I fried something inside, after her buying the air purifier, I walked out and the first thing that registered was that I wasn't smelling the grease from the night before. It made a huge difference and was an advantage that I wasn't anticipating.

I guess she's right sometimes!

I don’t understand why people hate their house smelling like fried chicken or any foods? That shite smells good.

I fry chicken at least 6-8 times a year on my stove and it takes me just over 1 hour to finish off 3 batches that one cut up fryer makes.

Two wings, 2 pieces of back, 2 legs, 2 thighs and since the breasts are so large I will cut them in half across the breast to make 4 pieces. I also fry the liver, heart and gizzard.

I do 3 batches at 20 minutes a batch turning the chicken every 5 minutes so it cooks evenly.

I run my hood vent when cooking and the next day I'll strain the cooled down oil and use it to make a quart of roux to use in stews, gumbos, etc. Nothing goes to waste.

Any smell is usually gone by the next day.