Fried Chicken Recipe-Oven Fried Chicken-Pan Fried Chicken

14 Responses so far to "Fried Chicken Recipe-Oven Fried Chicken-Pan Fried Chicken"

1. 1 BrownPrideTracks
   February 20th, 2010 at 12:35 pm  

   “hot piece of fat.. …
   “hot piece of fat…..in the eye!”

2. 2 ryanashaffat
   February 20th, 2010 at 12:35 pm  

   where’s the vid???
   where’s the vid???

3. 3 ChefsTips
   February 20th, 2010 at 12:35 pm  

   Hi Firehead…..no …
   Hi Firehead…..no the pan is not non stick….that is just from a lot of use. The pan has a natural non stick surface as it was salt proved several times.Non stick pans are more trouble than they are worth, & usually way over priced.Just salt prove your pan & you wont have to worry about the non stick coating at all.

4. 4 fireheadsam
   February 20th, 2010 at 12:35 pm  

   u never hot pan a …
   u never hot pan a non stick pan that wears the non stick coating…which on your pan is wearing out…

5. 5 ChefsTips
   February 20th, 2010 at 12:35 pm  

   Hi Maratasu
   No dont …
   Hi Maratasu
   No dont make it thiner, keep it as is.This will help with keeping the chicken moist during cooking. In regards to a marinade, well the sky is the limit on that one.A simple marinade is ground fresh garlic & ginger mixed with a good spoonful of honey,a dash of worster sauce.Leave it for about 4 hours if you can.Fry quickly in a pan to color it & then put into an oven for about 20 mins at about 180 degrees = YUM YUM

6. 6 Maratasu
   February 20th, 2010 at 12:35 pm  

   i have 2 more …
   i have 2 more questions . Is it good to make your breast chicken thinner? 2nd Q is Do you have any recomendation before cooking the chicken? or do you marrinate your chicken? If you do please tell me Thankyou

7. 7 ChefsTips
   February 20th, 2010 at 12:35 pm  

   So the result is a …
   So the result is a really tasty crispy & moist chicken breast….hope that helps

8. 8 Maratasu
   February 20th, 2010 at 12:35 pm  

   Hmmm. Interesting …
   Hmmm. Interesting ill try it tonight ThankYou!

9. 9 ChefsTips
   February 20th, 2010 at 12:35 pm  

   Hi Maratasu
   Here is …
   Hi Maratasu
   Here is what to do. During the cooking process, fat will run from the chicken. When the chicken has been cooking for about 15 minutes ther will be enough fat to lift onto a spoon fdrom the roasting tray & pour over the bird. So if you hold your tray that the birrd is being roasted in at an angle the fat will all run to a corner of the tray. Then you just spoon it over the bird. All over the bird. This do 2 things. `1) get the skin nice & crispy 2) keep the flesh really moist

10. 10 Maratasu
    February 20th, 2010 at 12:35 pm  

    Ohhhh (^_^) Know I …
    Ohhhh (^_^) Know I understand Thanks but i wanted my breast chicken to be tasty not just crispy

11. 11 opoknock
    February 20th, 2010 at 12:35 pm  

    he said,”the reason …
    he said,”the reason for doing this in a really hot pan is that t seals the flesh and leaves the juices on the inside.”

12. 12 Maratasu
    February 20th, 2010 at 12:35 pm  

    Helllo again ! Im …
    Helllo again ! Im sorry but i didnt understand the part you said the “baste the chicken skin with the juices that run off during the cooking.” thing could you explain it in a simple way? ThankYou

13. 13 ChefsTips
    February 20th, 2010 at 12:35 pm  

    Hi Maratasu,
    If you …
    Hi Maratasu,
    If you want really crispy skin on the chicken, make sure that you cook the chicken in a gas oven. As this is best way to cook any meat & while during the cooking process, baste the chicken skin with the juices that run off during the cooking. Do that at regular intervals & you will have a super crispy chicken.

14. 14 Maratasu
    February 20th, 2010 at 12:35 pm  

    Hello ChefsTips i …
    Hello ChefsTips i was wondering if do you put dressing on your breast chicken? because if you do please tell me the recipe please I would like to cook a juicy crispy chicken. ThankYou

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