I'm going to try adding some chicken katsu to my usual curry, which will involve deep-frying some breaded chicken breast cutlets for 3 minutes each. I saw this question about removing odours after the cooking happened, but as a deep-frying novice, what steps can I take to prevent them while I'm cooking?
My hood vent does not vent to the outside (an appalling situation I hope to fix next year) so I can't rely on it to do much, despite the mesh and charcoal filters in it. I was going to cook the chicken with a lid on as much as possible, pull out the crumbs after each piece to prevent burning, and then remove the pan from the house right after I'm done cooking. Any other magic tricks I can do?