OK - I was half watching Diners, Drive-Ins and Dives and I walked in on someone who was frying chicken via a convection oven. I have a convection oven. What I saw of this was that she heated the oil up in a metal baking pan in the oven, then added the coated chicken and flipped it half way through. It looked good, but is this possible in a normal every day convection oven that you would have in house? I have three settings for convection - bake, roast and broil. I'm baffled by this technique. Has anyone done this? If so, results? I'd love to try it as I'm terrified of trying to fry on the cooktop, besides the obvious mess it makes.
Comments, suggestions, ideas... all welcome!