Okay, about a minute.
I desperately hope that this article in the NYT food section isn’t premium content. This fried chicken technique works. The rules seem to be: (a) good chicken (OK, that seems obvious..), (b) only half an inch of fat in a small pan (I used a saucepan), (c) put the cover on after introducing the chicken, (d) preferred frying fat: clarified butter and lard. (No, of course nobody would eat this every night of the week.) Minor addition: Every now and then, when checking the color of the chicken, I mop out the inside of the saucepan lid to stop the condensed steam from falling back into the boiling fat and causing a fuss.
YUM. YUM. I just made a batch in an hour off from the novel-finishing process. Stupendous. (The article suggests that breading mixes become almost a side issue with this technique. (My own breading mix is [wet] egg mixed with hot smoked paprika, [dry] Progresso Italian bread crumbs.)
OH yum.
