My recipe for chicken parmigiana calls for the chicken to be breaded with seasoned bread crumbs then pan fried in a small amount of oil (3 tbsp).
My problem is that the oil is completely absorbed into the chicken before I even get to flip it over. I never accomplish that nice crusty texture because one side is oily and the other side is scorched from the dry pan . Yet when I watch the expects on TV they still have plenty of oil in the pan after frying 2-3 batches on chicken in the same oil. What am I doing that makes the oil absorb that quickly into the breading?
My problem is that the oil is completely absorbed into the chicken before I even get to flip it over. I never accomplish that nice crusty texture because one side is oily and the other side is scorched from the dry pan . Yet when I watch the expects on TV they still have plenty of oil in the pan after frying 2-3 batches on chicken in the same oil. What am I doing that makes the oil absorb that quickly into the breading?