Frying Poultry

Poultry pieces can be sauteed, pan-fried, deep-fried, or stir-fried.

Sauteing. Small poultry pieces are placed in a skillet or pan with a small amount of oil for quick preparation. Pieces must be turned to assure adequate doneness. Sauteing can also be used to brown larger poultry pieces prior to their being baked or braised to completion. Read more »