I decided to pan fry some chicken for dinner. The one disadvantage to this particular meal is the clean up afterwards. Oils splashes everywhere when frying in a shallow cast iron pan (and it didn't seem worth it to pull out the deep fryer for this small amount of chicken). I have actually been freezing the leftovers and then reheating them in the oven in a cast iron pan to ensure that the chicken stays crispy. It's kind of like having a homemade version of Perdue or Tyson frozen chicken strips.
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