Sooo...frying leg quarters =/

[OpheliaBlue]

The problem with pan frying food that's still on the bone (ie: chicken thighs, legs, leg quarters, shanks etc) is that you can't get a good overall sear like you do with a solid chunk of boneless muscle. And if you don't get a good sear and you're frying in hot oil, guess what happens when you turn the meat over? Juices run out, hit the hot oil, and send out a nice, hot spurt of searing hot oil I was even using 18" tongs and it still got me. I'll have to invest in cooking gloves and I hate those things.

[Gwendolyn]

I feel your pain, Lisa. I get burned about a bagillion times a week, because I am the family chef.

[sj_angelgirl]

Oww.. Yep. It's the same with when you fry very small pieces of bacon. Oil spits EVERYWHERE. Like...right onto my mum's face leaving two nice big raw oil burn patches, and all overy my wrist leaving, yet again, two nice big oil burn marks. I feel your pain.