Cooking fried chicken is almost always worth the effort, but it sure can make a greasy mess, particularly when you fry in a cast iron pan. This quick tip will save you all that cleanup trouble.
The photo above from noted food author David Lebovitz pretty much says it all. Lebovitz learned the idea of protecting your surfaces from splattered oil comes from Rebecca Lang, author of Fried Chicken: Recipes for the Crispy, Crunch, Comfort-Food Classic. (Who knew there were so many ways to make fried chicken?)
Lebovitz says he crumples the foil and tosses it in the recycling bin after the frying’s done, but if your recycling department won’t take it, you could also consider saving the foil in a plastic bag and reusing for next time, I guess.
But enough about tin foil. Head to the link below to learn how to make “French” fried chicken.
French Fried Chicken [David Lebovitz]