Fry
Frying is cooking food in hot fat, and it comes in a few forms depending on how much fat is used. Pan-frying and sauteing use just a small amount of oil or butter in a skillet, cooking the food quickly while it stays in contact with the pan. Deep-frying submerges the food completely in a deep layer of hot fat, so it cooks and crisps evenly on all sides at once. In every case the hot fat conducts intense heat that browns the surface and creates a crisp exterior.
Frying gives you golden fried chicken, crisp french fries, seared cutlets, and quick vegetable sautes. The single most important factor is oil temperature: too cool and the food absorbs grease and turns soggy, too hot and the outside burns before the inside cooks. Use a thermometer for deep-frying, avoid crowding the pan so the temperature does not crash, and drain finished food on a rack or paper towels to keep it crisp.
Frying gives you golden fried chicken, crisp french fries, seared cutlets, and quick vegetable sautes. The single most important factor is oil temperature: too cool and the food absorbs grease and turns soggy, too hot and the outside burns before the inside cooks. Use a thermometer for deep-frying, avoid crowding the pan so the temperature does not crash, and drain finished food on a rack or paper towels to keep it crisp.