How To Pan Fry Chicken Breast – Kitchen Essentials | Wild Dish


Next in Laoise Casey Kitchen Essentials series she shows you how to perfectly pan fry your chicken breast

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Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.

19 comments

  1. Excellent and simple explanation. Thanks for posting. I have made it two times using this method. Both times it was made to excellence. I added some extra seasoning to my taste.

  2. I really can’t cook. I just pan fried some chicken, and it’s like rubber.

    I’m so afraid to undercook it. Guess I need a pan cover. This is crap.

    Can I just hire a chef?

  3. LOL @ the people in the comments demanding ‘seasoning’ on everything. If you have to cover your food in something else to make it taste good, it’s shitty food. Go put some paprika on a turd and shove it in your mouth, where it belongs.

  4. So, I rolled the chicken and then it burst into searing hot flames. What am I doing wrong? Is it because I don’t have a charming accent when I cook? That’s it, isn’t it.

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