Undercook+burnt saute chicken?

Question

When I tried to saute a chicken piece (with bone), it always a bit undercook inside, but the outside skin is basically burnt. Is that any method or hint to prevent such problem?

Normally I leave my chicken to room temp and use medium heat all the way to saute chicken...

I sometime take it off from the frypan and put in microwave for 2mins, it's quite good. But I seriously want to know if you can leave it on the pan without "turning dark skin" as well as not undercook...

Thanks!

Answer 1

Bone in chicken is not suited of sauteing .....which is meant to be hot and fast...

turn down the heat and let the chicken cook slowly.

Answer 2

check

http://www.bigoven.com/private/saute+chi...

u will like it :)

Answer 3

Use good quality non- stick pan for best result..

Answer 4

TURN YOUR HEAT DOWN. Lower, slower, longer cooking time. Try using boneless or smaller pieces like chicken tenders as well. Also when I pan fry chicken (I have a large family) I brown them in the skillet, then take them out after they are browned and put them in the oven to finish up as I'm frying more, then leaving them in the oven for about 15 minutes after the last of the chicken is done frying. I also do this with pork chops, fry them till they are not quite done, then put them in a glass dish and put prepared corn bread dressing over them and bake them for an additional 30 minutes. This insures that the meat is thoroughly cooked, and the dressing keeps them nice and moist.