"The biggest challenge [with pan frying] is overcrowding the pan, which drops the temperature and makes your chicken greasy. This occurs because the cooler oil will start to get absorbed into the breading instead of cooking it."
"It's best to take your time and break your frying into batches, lest you risk a bite of chicken that's more oily than juicy."
"For best results, opt for an oil with a high smoke point, such as canola oil, peanut oil, or vegetable oil, to ensure that it'll get hot enough for frying."
"Chef Art Smith recommends keeping the oil at 280 degrees Fahrenheit for a slow fry, and always using a thermometer to ensure it hits 165 degrees Fahrenheit inside."
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