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Reply to "Tips PLEASE on cooking breaded chicken"
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[quote=Anonymous][quote=Anonymous]Every time I cook breaded chicken the breaking sticks to the pan and I end up with un-breaded chicken! What am I doing wrong? I let the meat come close to room temp before cooking, I make sure the oil is hot, I keep the heat medium to low. What is the secret?[/quote] I just use the chicken right from the fridge -- are you supposed to let it come to room temperature? I use a cast iron frying pan, with a little canola oil. I put it on medium to high, though, not low. I usually skip the flour and just dip in egg and then in breadcrumbs, and I never have problems with breading sticking. One thing -- after you dip the cutlets in bread crumbs do you fry right away, or do you bread them all, then fry them all? Try dipping each one immediately before frying to see if that helps.[/quote]
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