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Reply to "Tips PLEASE on cooking breaded chicken"
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[quote=Anonymous][quote]You have to use a lot of oil. [b]The pieces should be floating and NOT touching the bottom of the pan.[/b] And for the love of cooking gods, DON'T use olive oil. Regular vegetable oil will do. Stick to flour, egg, breadcrumbs for the breaking. Don't crowd the pan.[/quote] You can do this if you want, but you don't have to. That's deep-frying, not pan-frying. If you're not stingy with the oil, and the oil is hot (but not scorching), you'll be alright. Hot pan, cold oil, swirl till hot and shimmering, don't crowd the pan, and once you put it in (sizzle, sizzle), leave it alone till it's ready to flip. You'll be good. Salt it as soon as it comes out. [/quote]
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