When you get ready to make fried chicken you could try oven baking it instead. It comes out delicious without all the grease.
Linda

Oven Fried Chicken

1 Chicken Fryer, cut up, 3-4 lb.
¼ cup Butter or Margarine (or Butter & Oil)

Seasoned Flour: (for 4 lb.)
1 cup Flour (½ cup for every 2 lb. chicken)
1 tsp. Celery Salt
½ tsp. Sage, ground
½ tsp. Thyme, ground
½ tsp. Oregano, ground
2 tsp. Paprika
¼ tsp. Black Pepper

Preheat oven to 425ºF. Coat chicken with seasoned flour. (Can put seasoned flour in bag and shake pieces of chicken to coat.)

In shallow open pan in oven, melt butter. Remove pan from oven. Arrange chicken in single layer in pan, skin side down.

Bake, uncovered, 30 to 35 minutes. Turn chicken pieces over, bake 20 to 25 minutes more, or until brown and fork-tender. Serve with cream gravy if desired.

For 2½ to 3 lb. chicken bake 30 minutes, turn pieces over and bake 15 minutes more.

Cream Gravy

¼ cup Drippings (Fat)
3-4 T Flour
2 ½ cups Milk (or 1 cup Broth and 1½ cup Light Cream)
Salt & Pepper to taste
Bottled Sauce for Gravy to taste (opt.)
1 T Parsley (opt.)
Sherry to taste (opt.)

Add the flour to the drippings, whisking in and cook a few minutes. Then gradually add the milk, stirring constantly, to avoid lumps. Cook, stirring, until thickened.

Season, adding a little bottled sauce for gravy and 1 T parsley, snipped, or Sherry to taste.