I really like to cook chicken in my cast iron skillet and I cook it down with butter and Texas Pete Sauce (my mother does the same, but in Teflon).
My issue is that it takes about 20 minutes to cook the chicken and after about 8-10 the sauce begins to dry up and I have to pour more sauce in to keep the chicken soaked the way I would like (spicy). By the end my chicken is perfect, but I've used a ton more sauce than I believe I need, the kitchen smells like a cayenne pepper farm, and there's a thick layer of dried sauce on my pan.
Any ideas on how to save on sauce or to keep it from drying so quickly?
I would prefer to continue using the cast iron, thank you.
Used a smaller skillet (8 in), turned to medium heat, added red wine vinegar for extra liquid.