The satisfaction of biting into a piece of perfectly crispy fried chicken is matched only by some cooks' fear of deep frying. After all, it requires a large pot of hot, bubbling oil sitting on your stove, ready to dole out third degree burns, or soggy chicken (or both!) at will. By monitoring the temperature of your oil and following a few easy guidelines, however, you too can fry chicken—or green beans, or fritters—at home with confidence and ease. More »
