OK - I was half watching Diners, Drive-Ins and Dives and I walked in on someone who was frying chicken via a convection oven. I have a convection oven. What I saw of this was that she heated the oil up in a metal baking pan in the oven, then added the coated chicken and flipped it half way through. It looked good, but is this possible in a normal every day convection oven that you would have in house? I have three settings for convection - bake, roast and broil. I'm baffled by this technique. Has anyone done this? If so, results? I'd love to try it as I'm terrified of trying to fry on the cooktop, besides the obvious mess it makes.
Comments, suggestions, ideas... all welcome!
It works. I used to work in a small Restaurant in DC that only had a convection oven and a single burner. We would "saute" chicken and veal, more like pan fry, in the convection oven and it worked great.
Keep in mind that you are just transferring the splatters from the cook top to the oven. If you do it often you need to clean up the oil build up regularly or risk a fire not to mention the smoking.