The very best fried foods are golden brown on the outside and deliciously tender within — never greasy or soggy. Yet frying on the stovetop is a technique that can elude even the most ambitious home cook. In this episode, Martha offers lessons in how to deep-fry and pan-fry to perfection at home in your own kitchen. Recipes and step-by-step techniques include French fries, pan-fried chicken (a Southern favorite marinated in buttermilk before coating), and Japanese tempura vegetables with dipping sauces. She shares lots of tips for keeping foods crisp without allowing them to absorb excess oil.

#Frying #Cooking #DeepFrying #MarthaStewart #MarthasCookingSchool

00:00 Introduction
00:17 Potatoes
09:10 Chicken
15:57 Vegetables

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Martha Stewart Teaches You How to Deep Fry Foods | Martha's Cooking School S1E12 "Frying"

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