Q: I fry chicken in a cast-iron skillet. Should chicken be covered at any time while it is frying?
A: There are as many ways to fry chickens as there are feathers on a bird, so any answer to this question is likely to start a debate.
However, many cooks who pan-fry (as opposed to deep-fry) usually do cover the chicken for the first half of the cooking time.
The idea is that by covering the skillet and cooking over a slightly lower temperature, you capture steam and give the chicken time to cook all the way through. Then you remove the cover and increase the heat a little to allow the skin to get crisp and brown.
Either way, it’s also a good idea to cook the chicken in a couple of batches, so you don’t overcrowd the pan.
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