I am a fried chicken fanatic,and as I am preparing this dish as I type, on this cool evening in Baltimore, MD, I would like to know if I should cover the pan at any point during the frying.

I will admit years ago, when I first learned to cook, I would cover the pan for the first few minutes thinking this would yield a crispier crust, but since I have grown up, I rarely do this anymore while frying chicken but I still put out pretty great fried chicken!

But I'm always looking to perfect my technique so help my fellow foodies!