Originally Posted by TMOliver

I would be remiss not to mention (and apologize if it has been) that purists and traditionalists maintain that fried chicken must be cooked in an open cast iron skillet (in oil of a depth that requires turning to cook both sides). Total immersion in a deep fat fryer comprises schismatic errancy. Additionally, there's substantial debate as to the type of oil which should be used. While a few of the ultra-orthodox cling to lard, and Crisco is the grease of grandmothers (and those who remember theirs), I'm willing to espouse a school which maintains that modern "light" oils like Canola and corn oil are simply ineffective. Health aside, there's much to be said for Peanut Oil, properly heated.

Of course, avoiding over-loading the skillet, and understanding that different pieces require different cooking times, and seasoning before battering (and seasoning the batter) remain necessary.

As for the Colonel's pressure cookers, folks have gone to the stake for sins of less consequence.