scooke924 Posted June 20, 2015 Share Posted June 20, 2015 What cooking fat do you use if you cook chicken in a sauté pan? When I made my ground chicken meatballs, they never browned like the picture in the cookbook. They tasted fine and were cooked through, but I felt like something was missing. Even when I cut a chicken breast in to bite sized pieces, I can't get them to brown either or crisp up. I've used ghee and coconut oil. Any suggestions? Link to comment Share on other sites More sharing options...
MeGA"gardener" Posted June 20, 2015 Share Posted June 20, 2015 First off make sure chicken is out about 20 mins not cold Have you preheated the pan dry on low for a few min? If so turn it to med hi for a min before adding oil I prefer to save my rendered chicken fat oil combo for things such as this You may also use a combo of either oil and ghee (I prefer the taste of clarified butter) doesn't matter When the pan is hot add your oil/grease 1/2 of the chicken work in batches don't crowd the pan! And don't move it at all for a few turn down to med if it looks smoky Allow to get 1/2 white at the bottom up if the chicken releases easily it will be golden brown Good luck Link to comment Share on other sites More sharing options...
scooke924 Posted June 20, 2015 Author Share Posted June 20, 2015 Thanks! I'll try that! Link to comment Share on other sites More sharing options...
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