Pan-frying is a great method for cooking thin cuts of meat minimum time and effort, but big flavour.



  • Cover the base of a heavy frying pan with oils that have a high smoke point, such as peanut, canola, vegetable, or sunflower.
  • Fry in small batches. Crowding the pan will reduce the temperature of the oil, slow down the process, and result in soggy chicken.
  • When the chicken is well browned, and the sound of frying diminishes, turn your chicken over and cook until both sides are well browned.
  • Transfer chicken to paper towel to absorb excess oil before serving.

Remove your meat from the refrigerator at least 20 minutes before you’re ready to cook it to take the chill off and allow for even cooking.

To make sure your chicken is cooked through, look for an internal temperature reading of 82° C for a whole chicken and 74° C for ground poultry, chicken pieces & cuts.