How to fry meat without spattering oil? [duplicate]

While the above suggestions would get rid of the oil splatter problem, they would also result in overcooked meat with a soggy exterior, as all the water created during frying (for example, chicken releases a lot of juice) would remain in the pan and steam the meat instead of frying it.

Your best bet is to get something called a splatter screen. I've seen one at ikea

, and at walmart, and I would assume kitchen supply stores would carry it too. A splatter screen is basically a fine metal mesh lid with a handle that fits over a variety of pans/pots and while it allows the steam to escape it also prevents the oil from splattering everywhere by catching in it the fine mesh. The best $10 you'll ever spend.

Thick chicken portions like legs should be cooked with a lid on. Any lid, doesn't have to fit perfectly. Use a medium-low heat

The main reason is that you should increase the heat all around the chicken (like a mini oven) otherwise you will burn bottom surface before the inside is fully cooked

This also stops the splatters

Make sure the lid it not on fully, so excess steam can escape, hence a slight off size lid if fine. For a tight fitting lid just leave a fork or similar sticking out of the pan to leave a gap for the lid

For an extra crispy finish remove the lid and turn the heat up a bit for the last 5 or so minutes. The entire cooking process should take at least 30 minutes

I'm afraid you have to cover your fry pan. Besides spattering your arm it also make a mess of the stove. Since you mention the pan doesn't come with a lid, you can cover it with a piece of aluminum foil. You do not have to wrap it, just casually cover it sufficient - keep glossy side up and spatter oil will stick onto the dull side of the aluminum foil and not easily nucleates and drip.

I would also soak up excess juice with kitchen roll since too much of them may end up dry sticking to the pan.

Another way of preventing spattering is by coating the chicken in batter or flour.