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| Browning chicken |
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Browning Chicken
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Always dry chicken (or any other types of proteins) well with paper towels before placing into hot frying pan or pot. Pour enough oil to coat bottom of a nonstick frying pan, and then start heating it over high heat. Give it about 30 seconds, or until the oil starts separating and then place your chicken pieces into pan. As soon as you hear the sizzling sound, lower the heat to medium, partially cover pan with matching lid and then cook for 1 minute, then turn the chicken pieces over and allow to brown for another minute or so.
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At this point, splattering will begin, so put the lid on the frying to prevent your stove top from becoming too heavily greased. Raise the lid only high enough to fit your tongs when turning over the chicken pieces, and use the lid to shield yourself, otherwise, keep the lid on the frying pan.
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Continue browning and turning as metioned before.
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How long does it take? It usually takes about 3 - 6 minutes depending on the intensity of the heat, type of pan and temperature of the chicken. Chicken straight out of the refrigerator will take longer than chicken left sitting at room temperature for 10 - 15 minutes.
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Chicken pieces will not be fully brown. But there will still be a few white spots; this is normal
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