Pan-frying is a great method for cooking thin cuts of meat minimum time and effort, but big flavour.
- Cover the base of a heavy frying pan with oils that have a high smoke point, such as peanut, canola, vegetable, or sunflower.
- Fry in small batches. Crowding the pan will reduce the temperature of the oil, slow down the process, and result in soggy chicken.
- When the chicken is well browned, and the sound of frying diminishes, turn your chicken over and cook until both sides are well browned.
- Transfer chicken to paper towel to absorb excess oil before serving.