When you think about making fried chicken, you might imagine using a deep fryer to submerge the chicken pieces in hot oil. A better method, which uses less oil, is to use a large cast iron pan for frying instead.
The Amateur Gourmet explains:
There’s some mystical, magical mojo that happens in a cast iron skillet when you fry chicken in there. My theory is that, because it’s cast iron, it maintains the heat better than any large vessel (like a Dutch oven) can at home. It better replicates a deep fryer at a restaurant. And it’s important to maintain that heat because the lower the temperature of the oil goes, the more of it that gets absorbed into the chicken. If your fried chicken is greasy, it’s because your oil didn’t stay hot.
Hence the cast iron. Once you have that — and you’ll want to use a large one (I borrowed my friend Diana’s) — the rest takes care of itself.
The Best Fried Chicken of Your Life [The Amateur Gourmet]