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Dry chicken and season it before sautéing for an even brown sear

Fine Cooking Issue 26
Photo: Scott Phillips
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If the surface of the chicken is moist before sautéing, it will release steam, which prevents the formation of a crust. Pat dry both sides of the chicken with a paper towel. Sprinkle both sides with coarse salt and freshly ground black pepper, and they’re ready to sauté.

Dry the food before putting it in the pan. Sprinkle both sides with salt and pepper.


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