Description
Many home cooks are wary of frying, but here’s a reason to make an exception. The key is to use a pan that doesn’t crowd the chicken (use two, or cook in batches, if necessary), and, most important, to keep an eye on the heat. The chicken should sizzle merrily in the oil, but it shouldn’t brown too quickly, or the outside will be done before the inside is fully cooked. Find video instruction for this recipe in Startup Library: Cooking
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Author Placeholder
January 1, 1970
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Omnia contraria, quos etiam insanos esse vultis.
Author Placeholder
January 1, 1970
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Omnia contraria, quos etiam insanos esse vultis.
Author Placeholder
January 1, 1970
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Omnia contraria, quos etiam insanos esse vultis.