![]() ![]() ![]() We recommend doing them in batches, as the first piece will give you an idea of how much time you need to fry the chicken perfectly. If the pan is not big enough, you can fry all the pieces at once or in batches. Fry each side for five minutes at most until it turns golden. ![]() Gently slip the chicken pieces into the oil, so the oil won’t spill. Once the chicken is covered nicely, pick it up and shake it to remove the excess flour. While the oil is getting hot, dredge both sides of the chicken breasts in the seasoning you made. Grab a large skillet, pour the virgin olive oil, and heat it over medium-high flame. Add a mild amount of salt and pepper if you are unsure how much would be optimal. Using a fork to mix is helpful if you can’t do it by shaking the bowl. Add black pepper and salt as you like and mix it. Grab a shallow platter – a small bowl will also do – and put the all-purpose flour in it. Once done, leave the chicken and get ready to make some seasoning. The idea is to make the filets a quarter-inch thick, but since one cannot measure them precisely, pound them until you think the chicken is ready to cook quickly. Use a cutting board beneath it or place it on a flat, sturdy surface. To do this, wrap the chicken in a plastic bag, and use a flat meat mallet.
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