Originally Posted by
wrp96
I read my aunt this post. She said to tell you she commits the sacrilege of crowding the pan and covering it. She does use a cast iron skillet though. Also you mention batter and she simply dredges her chicken in seasoned flour, no batter.
I too belong to a batterless clan, maintaining that dipping in liquid then dredging is the optimal approach, providing a lighter and crisper crust. "Covering" the pan for a period of the cooking time is also OK, especially early on, speeding the heating of the interiors of each piece, but "finishing" should be open.
"Crowding"? When faced by a hungry hoard clamoring for chicken, a forgivable error, but makes for greasy chicken, inevitably reducing the cooking temperature...