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Reply to "Tips PLEASE on cooking breaded chicken"
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[quote=Anonymous]19:02, 19:43, 19:55 and 20:00 all have it. Especially with the order of the breading. You don't need a nonstick pan, and in fact I wouldn't recommend one. You want to preheat the pan first before anything goes in it, which isn't a good idea with nonstick (you'll cook the coating off). Cast iron's great, but you can do it in your heavy stainless too, as long as you make sure you use enough oil (peanut, grapeseed, or canola, not olive) and have the oil hot and shimmering. Also, get the pan hot BEFORE you put the oil in. Hot pan, cold oil, swirl it till it's hot and shimmering. Your problem may be your low to med. temp. You should be going med. high--enough to sizzle, but not so much it smokes or spatters. And once it's in, don't try to move it too soon. Let it sit and brown, it should unstick by itself. [/quote]
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