Frying Boneless, Skinless Chicken Evenly
July 31, 2009 by MAC
Filed under Chicken, Frying Chicken, Martha A Cheves, PA, Recipes, Stir Laugh Repeat, cookbooks, cooking tips, food, pork, pork chops, skillet
No matter what I do to boneless, skinless chicken there is always a side that is thinner than the other and that side, of course, cooks quicker. There is a solution to this problem. Position the breasts in the skillet so that the thin, tapered ends are on the edge where food tends to cook more slowly. In other words, away from the center of the pan. And when you turn your chicken, make sure to flip them from end to end so the thin side is still on the outer edge of the skillet. This works great with pork chops too.
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Frying Boneless, Skinless Chicken Evenly
