Repeat the procedure with all of the chicken. In a heavy-bottomed medium pan more than medium-higher heat, add oil and when the oil is hot, add the chicken. To stay clear of over-crowding, saute in batches, if required. If chicken has not met 165 degrees internally, add a further 2-five minutes to cook time. Behold the GOLDEN BROWN strips of FRIED PERFECTION – equal components

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