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>From: Katra

>Mom always said that "pan broiling" was where you did not add oil/fat to
>the pan. She "pan broiled" chicken vs. frying it because there is enough
>fat in chicken skin so that you don't have to add oil to the pan to fry
>it. I still cook chicken starting in a pan that is only lightly coated
>in EVOI to keep it from sticking. :-) I don't bread my "fried" chicken.
>Enough fat cooks out of the chicken skin to give it a good crispiness.
>(I think that's a word anyway <G>)

Sounds like pan frying to me, but maybe Mom felt better calling it broil, and
that's okay. *smile*

Do you cook all chicken parts this way? Or is this prep exclusive to chicken
breast? Just curious.

Ellen