I don’t use this method often, but every once in a while I forget how much of a pain it is, and I have a menu item come up that I need to pan fry in batches. Not deep fry, but .5 inch of oil or so. That happened last night, and I ended up cooking half of the chicken I intended to. What happens is, I do the first batch of meat, and right at the end the extra coating that has come off scorches in the pan. I’m left with no option but to stop, dump the oil, wipe out the pan, and start again. So I only did 2 batches last night. My husband said I should have 2 pans going. I figure there must be something I’m doing wrong as far as the temp or something. Pan frying is a pretty common method of cooking, so I can’t imagine everyone is cleaning the pan between batches. What am I doing wrong?
Invite a friend to chime in on this discussion.Email a Friend
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.