Part 4/6:
Once all the meat is breaded, it’s crucial to heat the oil to the right temperature—approximately 160-170°C (320-340°F). Ana does not recommend overcrowding the pan; using a larger pot with less oil is preferable. She explains that achieving a golden-brown, crispy crust takes about 5 minutes of frying—3 minutes on one side and 2 on the other.
She provides a handy tip: if the oil is bubbling too aggressively, turn down the heat. This helps prevent the breading from browning too quickly while ensuring the meat cooks evenly.