In this exclusive MasterClass preview, Wolfgang Puck shares his secret to searing chicken.
So now the chicken is ready. You don't need any flour on it, or any breadcrumbs or anything. The chicken would get extra crispy if you sear it in a really hot pan. Okay, so here we have a pan. Let's turn the fire on. I cook on an induction stove here, but you can have gas, you can have electric, whatever you have. The most important part is to have a good, heavy saut�� pan. Why? Because if you have one of those thin saut�� pans, you get hot spots there, and you never will be able to get a crispy chicken. You will burn your chicken. So, do yourself a favor. Go out and buy some good saut�� pans, if you want to cook like I do. So now I cook a lot with olive oil so I'm gonna add some olive oil into my pan and wait for it to get really hot. You can see the olive oil gets a little teary in here. That means it's getting hot. Okay so When do you know how to put your chicken in the oven? When the oil gets a light smoke. So don't worry about the heat, turn it up to high and then you always can turn it lower a little bit. You can see now my pan is getting hot, so it's really easy to put your chicken in here now. It's really easy to see the heat. All right. [BLANK_AUDIO] All right, so if want a beautiful brown skin and crispy skin, put your chicken in a hot pan with a little olive oil or vegetable oil. See I have no butter in here because the butter would burn over high heat. So use some good oil, some inexpensive olive oil or sunflower oil or vegetable oil. All right and again see, if the burner's hot your food doesn't stick so it's really simple. [BLANK_AUDIO] Don't turn the chicken over every second. It is really important cook the chicken on one side mostly. You don't really cook the meat side because it dries out the meat. [BLANK_AUDIO]