Learn how to avoid these common mistakes for success every time. By: Story by Ann Taylor Pittman, Tim Cebula, and Cooking Light Staff
Result: You interfere with the sear, food sticks, or you lose the breading.
Learning to leave food alone is one of the hardest lessons in cooking; it’s so tempting to turn, poke, flip. But your breaded chicken or steak won't develop a nice crust unless you allow it to cook, undisturbed, for the specified time.
One sign that it’s too early to turn: You can't slide a spatula cleanly under the crust. "It'll release from the pan when it’s ready," says Assistant Test Kitchen Director Tiffany Vickers Davis. "Don’t try to pry it up―the crust will stick to the pan, not the chicken."