Reply to Tips PLEASE on cooking breaded chicken

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[quote=Anonymous]From the comments on one of PP's links. 
Two additional points that haven't really been covered here yet.

[quote]Yes, to summarize:

Make sure the meat is dry -- dry off with paper towels if necessary. 
Dip in flour, then egg, then flour/crumbs/nuts/whatever. 
If you have time, place coated pieces on a rack and allow to dry out a bit. If you are really working ahead, put 'em in the fridge for 30 minutes to an hour. 
Make sure pan is hot enough to start. 
[b]Don't crowd the pan -- leave space between the pieces. Otherwise the food will start to steam rather than crisp. 
DON'T MONKEY WITH IT. Leave the pieces alone -- don't move 'em, don't lift 'em up to check every 30 seconds, don't flip-flip-flip. [/b]They should cook completely on one side, then turn ONCE to cook on the other. Done. Depending on thickness and desired degree of doneness, most boneless slabs-o-protein need on average 3 to 5 minutes per side. When I'm cooking thin fish fillets, 2 minutes per side. [/quote]

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