Tip from the Pros: Frying Chicken | Yummy Ph

The secret to getting that crispy skin is to place the chicken skin side down on the pan. It’s a perfect way to render down the fat in the skin while avoiding shrinkage. Start with medium high heat for browning that skin, and then adjust to medium heat when you flip your chicken to avoid the meat from drying out. A useful kitchen tool for pan-frying is a pair of tongs to help flip chicken safely and neatly.

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