I generally don;t like jobs that require me to stand around waiting. I hate making photocopies, I hate to stir things that just need to be mindlessly stirred, i don;t like standing around frying stuff. But i do love fried food.
So, when i fry chicken, i usually cut the pieces in half - that is, the upper thigh, i cut it along the bone, so one half has the bone and the other doesn't. I don;t usually do breasts, but if i did i would cut them also into smaller pieces.
My chicken seems to come juicy and good, and in half the time . (I also do this when i roast chicken pieces, like in a pan with potatoes, at very high heat so they get crispy and browned and remain juicy inside).
Is there any reason why people don;t do it this way? Am I missing something?