Boneless skinless chicken breast and I want to fry it in the pan using oil for the pan, why is flour used?

I'm recently started cooking simple meals.





Why do some add flour when cooking fried chicken?





Also if you want to add simple EASY meal ideas with only a few ingredients used.





Thanks so much!





So far I've made Salmon Cake, French Toast, and meat loaf. Any more EASY ideas. I'm a simple plan kinda girl.Boneless skinless chicken breast and I want to fry it in the pan using oil for the pan, why is flour used?
Two reasons. Flour helps prevent the chicken from sticking to the pan and it helps thicken the sauce when you reduce the liquid. After rinsing your chicken breasts, pat dry with towel, then dip in dry flour (that you spread on a plate). Cover both sides and shake off the excess. Heat oil/ butter in pan, place chicken breast good-side down in pan. Wait five minutes, then turn. Cook other side five minutes. Do not attempt to flip before five minutes or breast may stick to pan.Boneless skinless chicken breast and I want to fry it in the pan using oil for the pan, why is flour used?
I takes time to learn the ropes around the kitchen we have all had our share of trial and error around the kitchen this is why when we try a new recipe it's advised to make it for your family first just in case of a flop and if turns out okay then we can make it for our guests.


Now going back to your question , flouring chicken is used in different recipes it depends on the dish that we are making flour usage in deep frying is to coat the chicken and to give it crispiness . you can also make stews that requires the coating of meat this will give it texture and will the stew a gravy as well . I have been cooking for many years so I would like to add an advice as well if you don't have a slow cooker or Crock Pot invest in one it will make your busy life a bit easier especially if you work out of the house , you can cook while you are out and your meals will be ready for you when you get home , i'm including a link that contain a lot of recipes





http://southernfood.about.com/library/cr鈥?/a>








http://www.idealmoments.co.uk/viewImage.鈥?/a>
Flour is used to coat the chicken breast and assist in creating a crust that keep the juices in. And, as the 2nd poster said, it will assist in thickening the sauce if you are using one.





If you just want a light crust, use a mixture of flour, a little salt and pepper. Dust the chicken breast in the flour and shake off excess. Put in a hot pan with olive oil or vegetable oil and cook for 3-5 minutes on each side. (depending on the thickness of the breasts). Cook on medium heat





If you are making a sauce, remove the chicken breasts and keep warm. Deglaze the pan with some chopped shallots or onions and saute for a few minutes (you may need to add a bit of oil or butter with the shallots). Add 1/2 cup liquid (like chicken stock) and scrape up the bits stuck to the bottom. You can kick it up a bit by adding a little cream or port wine at this point. Or you can just taste the sauce for salt and pepper and serve as is
FLOUR IS USED TO ADD BREADING, FLAVOR AND TEXTURE. FRIED CHICKEN COMES FROM COUNTRY(DOWN-SOUTH)STYLE...IT IS A FILLER ALSO. LIKE BREAD WAS USED TO FILL AND SATISFY THE STOMACH, WHICH BREAD COMES FROM FLOUR. MEALS CAN TASTE GOOD, BUT TIME CONSUMING. IF YOU HAVE A FAMILY AND RUNNING AROUND A LOT, TRY BUYING ROAST PUT IT IN THE CROCK POT IN THE MORNING ON LOW. USE TWO PACKETS OF LIPTON ONION SOUP(ITS DRY). ONE CAN OF V-8 SOUP AND DASH OF PEPPER AND SALT. WHEN EARLY EVENING COMES ADD YOU VEGETABLES UNTIL TENDER AND SERVE.
Bisquick is better to coat the chicken with since it has salt and levening in it. You can also add some dry Ranch dressing mix in it for flavor.
I think it helps to keep the chicken from sticking. But I'm not completely sure.





Campbell's soup recipes are easyto make and simple and they're usually really good.
I am plain and simple myself. On the search engine, look up ';5 indgrediant recipes';. I found a lot of good, easy ones.
when you put flour on the chicken it prevents the outside from becoming dried out and tough