What happens when you fry meat?
Online Answer
When food is added to hot oil (usually 350°F to 375°F), its surface dehydrates. Meanwhile, through a series of Maillard reactions (named after the chemist Louis Camille Maillard), its sugars and proteins break down to create complex flavor and golden-brown color..
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9″ x 13″ Baking Pan or Casserole Dish. Finally, any large but shallow baking pan will work, whether it's your 9″ by 13″ cake pan or your favorite casserole dish. Shallow sides are best so that your chicken browns instead of steams.
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