Learn How to Shallow Fry Your Food—It's a Super-Easy Cooking Method (2024)

Every item on this page was chosen by a The Pioneer Woman editor. We may earn commission on some of the items you choose to buy.

Ready to learn about one of the easiest cooking methods around? It’s called shallow frying! Ree Drummond uses this method all the time for chicken, steak, fish, and pork too. It's such an easy way to get browned, crispy crust and great flavor without having to fill a whole pot with oil, or break out the oil thermometer like you would have to with deep frying. Read on for more easy tips on how to master shallow frying.

Shallow frying, which is also often referred to as pan frying, is a method in which you fill a shallow pan with oil, let it bubble and heat up, and place the food in the pan, making sure that the food sizzles as soon as it hits the pan. The food will need to sit in the sizzling oil, undisturbed, for a few minutes on each side (refer to your recipe for exact times). This is a great method to try, since it uses less oil than deep frying, but still produces a nice, crispy result.

If you’re ready to shallow fry your dinner tonight, then try some of Ree’s recipes where she uses the method. If you’re a steak lover, you’ll go nuts over her Crispy Steak Fingers. If you’re looking for something a little lighter, try her Pork Milanese or Crispy Chicken with Caesar Salad. Be sure to follow our tips below for the best results when shallow frying.

What's the best pan to use when shallow frying?

Use a heavy bottomed pan with sides that go up at least two inches. A cast iron skillet is recommended.

How will I know when the oil is hot enough to put the food in?

Since the correct temperature oil is essential for a crispy result, you want to be sure you have it right. You can use a food thermometer (the oil should be about 375˚), or you can drop a small splash of water into the pan (about 1/4 teaspoon). If the water sizzles then evaporates immediately, the oil is ready. If the water just sits on the oil and doesn't sizzle, wait a couple more minutes and test again.

What can I do to ensure I get the crispiest result possible?

1. Let the food come to room temperature before you place it in the oil.
2. The food should be battered or breaded (depending on your recipe).
3. Don't crowd the pan! This reduces the temperature of the oil too much and will lead to soggy food.
4. Be sure to let the food brown properly on each side; don't flip it multiple times during the frying process. Once should be enough if cooked properly.
5. As soon as the food comes out of the oil, drain it on paper towels.
6. If doing multiple batches, keep already fried foods warm in a 200˚ oven.