I don't fry chicken in mine since I don't have the fry pan. Looks like you have some roasters or casseroles. I'd bake a whole chicken in them for sure. And other roasts, too.
My mom used to make chicken in the smaller pots by first browning chicken as you do in a cast iron fry pan with some oil - then stack up the chicken pieces in the Silver Seal and finish cooking them with no additional oil. Use a very low flame and the waterless cooking will happen. The final texture of the chicken skin is more like KFC original recipe.
My aunt would slice and brown some onions in the Silver Seal while browning the chicken. Then she'd layer up the chicken pieces with the onions and finish cooking the chicken that way. A sort of smothered fried chicken. The flavor is so good! In fact I got some chicken the other day when there was the new fried chicken thread. I think I'm going to brine and buttermilk my chicken and coat it according to some recipes posted here. I'll brown them up the way you do and finish them up in the Silver Seal. So thanks for the reminder!
Btw, here's a trio of Guardian pots to look for at the thrift shop. You can nest the three pots on top of the stove and use one burner. Other companies have them, too. I think I have two different kinds and like them. I keep mashed potatoes warm in one and cook a veggie in another - then use them to serve at the table (when we eat at the table!). They're great for reheating stuff for two people.
I guess I like this cookware!