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Is there any way to avoid grease splatter?

Tonight I cooked dinner, which involved sausages for me, and chicken drumsticks for my partner. The sausages went great, then I proceeded to add some more oil and start the chicken.

This is where my pain started. Soon after, the juices from the meat started coming out and caused the oil to spatter all over my arm. I'm only guessing that this is the cause, but it did seem related. I'm now sporting some minor oil burns and wondering if there's any way to reduce the spattering caused by the juices in the meat when cooking this way, as we both enjoy the taste.

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marked as duplicate by Martha F., hobodave Feb 20 '12 at 23:35

This question has been asked before and already has an answer. If those answers do not fully address your question, please ask a new question.

    
Do you have a lid on that pan? –  Mien Feb 19 '12 at 9:00
    
@Mien: No lid. Our frying pan doesn't have one. –  Matthew Scharley Feb 19 '12 at 9:18
    
@hobodave This is specifically with chicken, not potato chips. Should I edit title? –  TFD Feb 21 '12 at 2:05

4 Answers 4

up vote 3 down vote accepted

While the above suggestions would get rid of the oil splatter problem, they would also result in overcooked meat with a soggy exterior, as all the water created during frying (for example, chicken releases a lot of juice) would remain in the pan and steam the meat instead of frying it.

Your best bet is to get something called a splatter screen. I've seen one at ikea

enter image description here

, and at walmart, and I would assume kitchen supply stores would carry it too. A splatter screen is basically a fine metal mesh lid with a handle that fits over a variety of pans/pots and while it allows the steam to escape it also prevents the oil from splattering everywhere by catching in it the fine mesh. The best $10 you'll ever spend.

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Thick chicken portions like legs should be cooked with a lid on. Any lid, doesn't have to fit perfectly. Use a medium-low heat

The main reason is that you should increase the heat all around the chicken (like a mini oven) otherwise you will burn bottom surface before the inside is fully cooked

This also stops the splatters

Make sure the lid it not on fully, so excess steam can escape, hence a slight off size lid if fine. For a tight fitting lid just leave a fork or similar sticking out of the pan to leave a gap for the lid

For an extra crispy finish remove the lid and turn the heat up a bit for the last 5 or so minutes. The entire cooking process should take at least 30 minutes

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Should I be cooking it on a low/er heat as well, or is the lid keeping the heat in enough? –  Matthew Scharley Feb 19 '12 at 11:01
    
Legs and thighs are slightly tougher cuts, so they do benefit from a lower, slower cook than the breasts, yes. –  ElendilTheTall Feb 19 '12 at 14:18
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+1 but I find it immensely easier to sear in the pan and then transfer to the oven –  rfusca Feb 19 '12 at 22:00
    
@rfusca always better, other than this uses a huge amount of energy. Great if you are cooking a few kilos at once! –  TFD Feb 19 '12 at 23:18
    
@TFD - I use my countertop convection oven - so its more energy efficient and I tend to cook for several people at a time. –  rfusca Feb 20 '12 at 0:09

I'm afraid you have to cover your fry pan. Besides spattering your arm it also make a mess of the stove. Since you mention the pan doesn't come with a lid, you can cover it with a piece of aluminum foil. You do not have to wrap it, just casually cover it sufficient - keep glossy side up and spatter oil will stick onto the dull side of the aluminum foil and not easily nucleates and drip.

I would also soak up excess juice with kitchen roll since too much of them may end up dry sticking to the pan.

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Another way of preventing spattering is by coating the chicken in batter or flour.

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