I'm currently working for a fried chicken pop up restaurant and we're trying to lock down our process to ensure chicken is fully cooked but comes out fast, crunchy, and juicy. So far I've just been ...
I like to fry chicken breast whole -- I always flatten the meat with a meat hammer first, to make it an even thickness throughout. A few minutes into frying, the meat returns to almost the identical ...
I've got these nice chicken breasts, pre-marinated, from the supermarket meat counter. There was a little sign on 'em that said "Great for pan searing!" (Is that different from frying, really?) How ...
i love pan fried chicken usually with some tumeric, salt, pepper, rosemarry, and evoo. Anyways, I don't like to get my thermo dirty everytime, and sometimes i get it a bit overdone, sometimes the ...
I'm wondering how I would go about making extra crispy chicken breading like they do at many places like KFC and the like. Is there a certain ingredient that makes the breading like that? Any ...
I use flour to coat, including the ends, and I use toothpicks to hold the wider part shut. Even when I try to fold the cutlet envelope style, most of my cheese melts out. I cook them on the stove top ...
I frequently fry breaded chicken breast, but I can't seem to get the temperature right. Sometimes the first couple pieces come out overdone and sometimes if I don't let them sit in the pan for a ...
Every time I cook boneless/skinless chicken breast in a pan over the stove-top it seems to end up slightly chewy. What am I doing wrong?