1. Pan-fried chicken is usually breaded or floured before cooking for even browning and crispness.
2. About 14 inch cm) or more of fat is needed in the pan to pan-fry chicken.
3. The side that is to be face up on the plate should be browned first for best ap-pearance.This is called the presentation side. For chicken pieces, this is usually the skin side.
4. After browning on all sides over moderately high heat, lower the heat so the chicken will cook to doneness without overbrowning. Pan-fried chicken takes about 30 to 45 minutes to cook.
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