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.

Pan-Frying. Pan-fried chicken pieces are usually breaded or floured before they are fried over high heat in approximately 1/4 inch of fat. The breading adds texture and flavor and keeps moisture from being lost from the fried food. It also allows heat to be transmitted to the food without its absorbing as much fat. Fry with the skin side down first; when that side is brown, turn it over with tongs and brown the other side. Lower the heat and turn the pieces occasionally, for 30 to 45 minutes, or until done. If the poultry is placed in the oven following browning, the method of preparation is referred to as “oven fried”, even though it is actually baked.

Deep-Frying. Deep-frying poultry pieces that have been breaded, floured or battered involves submerging them completely in oil heated to between 325 and 350F (160 to 180C).

Stir-Frying. Stir-frying is lightly frying bite-size pieces of boned chicken while stirring them frequently in a tiny amount of oil. Vegetables, also cut into small pieces, are usually added, along with soy sauce and/or other seasonings.