The Fried Chicken Debate in eGullet Q&A with Joyce White Posted September 9, 2003 Hi Jhlurie, I read your message, jumped up and ran into the kitchen, got out a ruler and measured the 3-inch deep, 12-inch in diameter cast iron skillet that I have been lugging around with me--well I can't say how long because you can guess my age--but for years.That's what I fry chicken in; that's what my mother and all the women in my family fried chicken in. We were not of the deep-well school. Fill this skillet about three-fourth full with oil, heat to 350 to 360 degree and fry away. Remember to use lots of black pepper for real soul flavor. Dust the chicken lightly with flour but no gummy wet batter, please. Enjoy. Great recipe in my cookbook, "Soul Food." I tell you how to cover the pan for a brief during the frying, resulting in a crackling-like skin.