![]() ![]() To make this pan seared chicken, make sure to use thin boneless skinless chicken breasts. You can easily dredge them in the flour mixture. How to Make Easy Pan-Seared Chicken Breasts So that you can enjoy crunchy crust and lots of flavor! It’s an excellent way to cook boneless and skinless chicken breasts when you are short on time. You pan fry chicken right in the skillet. The result is shrimp with a crackly, barely-there coating and none of the hassle and mess associated with deep-frying.Easy Pan-Seared Chicken Breasts have a crunchy crust and lots of flavor from Italian seasoning! This easy chicken recipe turns out excellent every single time!Įasy pan-seared chicken breasts is one of my favorite ways to make chicken. All you have to do is give seasoned shrimp an even and thorough dredge in cornstarch (potato starch works, too, if you need a cornstarch substitute), then cook them in a hot pan with just enough oil until the shrimp turns golden brown, flipping them halfway through. Her method, similar to others, is simple and straightforward. ![]() Using cornstarch to coat and fry foods is not a novel idea, but I never really believed in the technique’s efficacy until I tried my mom’s pan-fried shrimp which were, amazingly, crispy. Delicious, to be sure, but I couldn't help but also picture heavy, gloopy batter and a gigantic pot of bubbling oil-which is why I’d mentally filed the treat under “things I enjoy but definitely won’t be cooking at home.”īut what if I told you that you could get a similar result-golden, crispy shrimp-without deep-frying it? Well, you absolutely can, and it only requires one pantry ingredient (cornstarch) and a few minutes in a (hot) pan. When I used to imagine “crispy shrimp,” a basket of fried seafood eaten beachside or shrimp tempura is what came to mind. ![]()
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