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

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.