Step 3: Fry the Chicken
Put the pieces in the frying pan, grouping them by size. I tend to do three batches:
1. the two breasts
2. the back and two thighs
3. the wings and drumsticks
Start each piece frying skin-side down (assuming it has a skin side). Turn them over halfway through the frying time. The breasts should go for about 20 minutes; the smaller pieces, 15.
Here's where some finesse comes into play. When you remove the pieces from the oil, they won't be thoroughly cooked. They will continue to cook after being removed, especially if they're put in the oven. If you take them out too late, they'll be dry and tough by the time you eat. Too early and they'll be undercooked.