The advent of nonstick pots and pans has spoiled us all as far as dealing with food sticking--and the clean-up afterward. But many people, concerned about the health risks associated with nonstick coatings, have returned to anodized cookware, including stainless steel pans. Crusted chicken--whether it is coated with bread crumbs, crushed potato chips or pretzels, corn flakes, ground pecans, or anything else--can be a challenge even in a nonstick pan. Don't panic. Cooking with stainless steel takes a little practice, but the more even browning and freedom from worrisome chemicals are worth the time.
Instructions
1. Put the crust on your raw chicken according to the recipe. Food that is room temperature has less tendency to stick to stainless steel, so take your time as you get everything ready.
2. Turn the heat under your stainless steel frying pan up to medium. Let the empty pan heat for 1 minute.
3. Add enough oil to completely coat the bottom of the pan. Stand back as you pour, in case it splatters.
4. Let the oil heat just until you can smell it, and then use the tongs to add your crusted chicken.
5. Cook the crusted chicken according to the time on the recipe, usually 10 to 15 minutes on a side. If the chicken is sticking a little when it's time to turn it over, turn the flame down on a gas stove and let it cook for another minute. On an electric stove, move the pan partly off of the burner to lower the temperature. Make sure the pan doesn't tip and spill any oil on you.
6. Once the chicken is done, it should lift out easily with the tongs. If it sticks, or the crust starts to slip off, use the spatula to remove it from the pan.
Tags: stainless steel, chicken according, crusted chicken