Here's what happens when someone tries to teach herself to cook -- she misses out on some important step that everyone else seems to know.
I was making my mother's chicken tenders. Take chicken, dip in egg, coat with Italian breadcrumbs, fry in pan in oil. I used olive oil, extra virgin, about an eighth of an inch. I guess more oil than a saute, less than a fry? I dunno. Medium-high to medium heat.
Anyway, after the first batch, whicih came out great (I had a bunch of chicken to do), the second and subsequent batches always turn out burnt. It's not that I'm cooking them too long -- the chicken isn't done inside. How do I keep the oil from getting burnt so my second batch of tenders looks like my first?