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Ask Chef Jimmy
Started by Texas at 02-18-2006 12:46 AM. Topic has 1 replies.
  
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 02-18-2006, 12:46 AM
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Texas
Joined on 02-18-2006
Posts 4
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I recently began cooking, so please excuse me if my question is a bit elementary.
Every time that I have tried to pan fry chicken, I've ended up putting my whole house in a cloud of smoke. And just tonight, I set off multiple smoke alarms in a friend's apartment.
I"ve used extra virgin olive oil a lot, but tonight I used vegetable oil in hope that it would not smoke, but it did.
I use the 'high' setting on the stove and I fill the pan about halfway with oil. I've always tried to fry a whole ***, but tonight I did chunks of chicken.
And I really don't 'bread' the chicken, I usually only season with salt, pepper and maybe some different spices.
I guess my question to you would be, how do I prevent my house from getting smoked out?
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02-20-2006, 12:29 PM
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Jimmy
Joined on 11-11-2005
Posts 76
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If you are trying to make fried chicken, don't turn it to high. You need a candy thermometor. Fry chicken at 360 degrees. Use canola oil or Peanut oil. Olive oil has a low smoke point. If you are trying to sear chicken, E.V.O.O. is fine, you just need about 2 Tbls, get it very hot and sear the chichen until browned and finish in the oven. Unfortunately to properly sear, smoking is necessary. Deep frying, however should NEVER smoke. If it does, it can ignite and cause ALL kind of trouble.
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Cooking Spot Fo... » General Cooking... » Ask Chef Jimmy » Re: Pan Frying
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