ANSWERS: 3
  • I would make sure you are using enough oil or a non stick pan. Then, make sure you aren't turning the chicken before it's ready. If the skin gets nicely browned before you try to turn it, it shouldn't stick.
  • I think stainless pans are the worst for things sticking. I've had good luck with seasoned cast Iron which is kind of naturally non-stick. Personally I don't care for frying in teflon-type nonstick pans, they're really not meant for frying at high heat.
  • Good! a hot pan and then add the oil... Next, after placing the chicken breasts, skin side down in the pan (and don't) over-crowd, do not try to turn over till they are ready. They will release when they are ready. Just keep checking!

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