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Paneed Chicken - help

post #1 of 6
Thread Starter 

Every time I try to do a paneed chicken, I follow the directions to medium heat (gas range) a good olive oil, mine is a first press from spain, and the crust turns dark almost black right away, and the insides are not cooked.  

 

I am using cusinart stainless MCP. 

 

What am I doing wrong?  Please help. I am a total noob, and sorry if I missed this somewhere else. I tried to search for an answer.

 

Thanks!

 

NextScotch

post #2 of 6

Your "medium heat" is too strong, try low heat. Also I don't recommend olive oil, try a more neutral oil like grapeseed or vegetable oil - although that's a matter of taste really. But when heating your good olive oil you're losing a lot of what's good about it - better keep the good olive oil for salad dressings or for finishing (drizzle it raw over the finished dish like pasta, risotto, etc..). 

 

Also make sure your protein is at room temp so it has time to cook before the breading is carbonized. 

 

Also make sure there's enough oil in the pan to reach about 1/3rd of the height of the chicken. Not enough oil means the breading in contact with the pan will turn black but the breading not in contact will stay white, but nothing will turn golden brown. 

post #3 of 6
Thread Starter 

Great tips.  Thank you very much.  Will try again soon.  

post #4 of 6

Best of luck.

 

PS: Are you French by any chance?

post #5 of 6

I tend to use lower heat as well, and a knob of butter in addition to the oil.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #6 of 6
Quote:
Originally Posted by teamfat View Post

and a knob of butter in addition to the oil.

+1, of course, butter. ;)

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