Chicken Q (serious newb alert, JJR where you at?)

If only there was some kind of site that had billions of videos containing detailed instructions on how to do things.

Originally Posted by Mike Larry

also, i find that i get a smokefest everytime i pan fry meat. i use a nonstick cooking spray (e.g. pam) and use high heat with a nonstick pan. am i doing something wrong? am i adding too much heat?

Dont use any spray, if you have a fairly good pan and any juice from the chicken at all it should be fine.

Also I usually stick with medium heat unless i'm searing something.

Originally Posted by Mike Larry

also, i find that i get a smokefest everytime i pan fry meat. i use a nonstick cooking spray (e.g. pam) and use high heat with a nonstick pan. am i doing something wrong? am i adding too much heat?

i wouldn't use that non stick spray for high heat.... read the directions, it should tell you what it is good for... also, non-stick isn't preferred (so i've read) for high heat as well.... stainless or cast iron

also, you need to use a high temp oil... walnut, safflower, peanut, etc... i picked up a bottle of walnut oil, works great

if you don't want to spend the money, then use canola/veggie/corn oil... anything like olive oil or extra virgin has a smoke point close to 300 degrees, which means it will burn very quickly at stove top... you need a high temp oil that won't burn until 450-500 degrees

when cooking, don't touch the meat... it will unstick itself essentially when it has cooked enough on that side (careful with chicken, might need more time)

Use high heat if you are cooking a whole breast, with skin on and you want that skin to get nice and crispy. JJR is right too, for a good sear, go cast iron. High heat is only for searing. Other than that, as stated before, medium is good enough.

If you don't want to use oil non-stick will work just fine, I do it all the time, just remember to keep the heat at a reasonable temp.

Also, if you're buying the whole breast, practice cutting it in half. Once you get good at that down, you will be able to get 4 cutlets out of a single whole breast. Toss it in the freezer for a little while to start. Don't let it freeze, just let it get cold enough to where it gets firm. It will make it a lot easier to cut for practice.