The key to success with this recipe is even heat. If the oil gets too hot, the chicken may brown too quickly before fully
cooking. You can lower the heat, or brown the chicken on the stovetop and then cook in a 350° oven until done. If the oil
is not hot enough, the chicken will absorb too much of it. Omit spices in the breading, if you prefer.
For more how-to advice, check out our Cooking Class on Pan-Frying.
View Recipe: Pan-Fried Chicken