Pan fried is definitely the way to go. I learned to cook it using bacon grease and a cast iron skillet. Yum. However, can't get into the cream gravy thing. After the chicken is cooked, pour off a little of the grease, add flour and make a pretty dark roux and then add water until it is the correct thickness. Great with mashed potatoes.
Alot of people like electric skillets because they are big and you can get it done in one batch and because it has a thermostat which makes it easy to keep the temperature constant.
