Fried chicken in a...wok?

Hi everyone!

I'm gonna be venturing into the world of fried chicken in a couple days, but I have one problem. I don't have a cast-iron skillet or a heavy pot. I have a few saute pans, a stainless steel stock pot, and a wok. Which should I use?

Also, any ideas for a splatter guard substitution? Eek!


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