Two things that you want to do when you make this recipe in order to avoid rubbery chicken. First, trim the fat and skin off of the chicken breast. Even a thin layer of fat can be chewy or tough. Second, and this is probably most important, let the oil reset. Check the temperature to make sure that it is hot enough before you drop in your second or third batches in. If the oil is hot, it will cook the chicken thoroughly any quicker time cleaning that your chicken will stay juicy and not dry and rubbery. Finally, as a sidenote, I use one and a half to 2 inches of oil at the bottom of a 12 inch skillet. It tends to cook everything little bit more evenly.
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Two things that you want to do when you make this recipe in order to avoid rubbery chicken....