What kind of a pan are you using? What kind of grease or oil are you using to fry with and what are you using for breading?
You need a heat conductive pan...not stainless but aluminum with a non stick finish or cast iron, either enameled or well seasoned.
If you use butter you need to use a fairly slow heat...oli can be hotter, start with a pan that's as hot as you want it to be...not hotter or cooler.
And be careful that you haven't chosen a breading that burns esily. I use bread crumbs for chicken picatta...
AND...know that after you have browned your food in the fry pan, you can cook until done in the oven.
And don't over cook.
Linda C

Sounds to me like you just have the heat turned up too high. Almost any pan will work. I pan fry in cast iron, non-stick and a Le Crueset enamelled saute pan. But I just as often make make chicken piccatta or breaded chicken breasts using an All-Clad stainless steel frying pan. I usually heat the pan, then add the oil. If I'm using butter, I still heat the oil first and then add the butter. Never add the butter to the pan first. Almost all the pans that I fry in are also oven proof so that as Linda mentioned I can finish cooking in the oven. This is especially good for finishing off thick filets of Halibut or peppercorn steaks, etc..

Ann

I agree with Ann, turn the heat down. Heat your pan first, then put the oil or butter in and let it get hot, then add your meat/fish/chicken. Don't try to hurry it by cranking up the heat. Be a bit patient. Medium to maybe medium high works best. What kind of stove do you have?

I like to finish the cooking in the oven too. I often transfer the food after the coating is golden brown to a cookie sheet and finish in the oven. Then the frying pan can be used to make a pan sauce.

I had my heat just shy of high so, yeah, it was pretty hot - and smoky. The smoke made it more authentic to the burnt taste though. What oils should I use? I used canola last night. And, how much? A medium heat would work well? Thanks again. I have all the pans so I can use anything.

I only use medium even for pan frying the key is the get the skillet nice and "preheated". I have gas, and use my big burner for most pan frying and my Stainless steel big pan.
Canola is fine, but it's a medium-high heat oil, as is EVOO. If you want to do a "high heat" then use peanut or coconut.

Use Canola, medium heat, preheated pan (put your hand over the pan..near it's cooking surface and you can feel when it's "heated"..JUST DON'T TOUCH IT. :o)

Rice bran oil is another oil with a high smoke point so if you are using really high heat like for stir-frying it's a good one.

I use grapeseed oil because it has the least flavor, but I also like avocado oil, although it is a bit expensive. I generally only buy it when it's on sale, like at Big Lots.

Extra light olive oil also has a very high smoke point see chart, and the degree to which an oil has been refined very much affects its smoke point. Even so, it's best not to heat any oil past 375° because heating can change the properties of the oil.

Lars

Here is a link that might be useful: Another chart

Ack, this panfrying sounds as complicated as making pastry. Thanks for the tips. I will definitely try a different oil. I really don't like the smoky kitchen when I fry something up.

If the oil smokes it's too hot....!
We used to joke about my grandmother...she fried most things,l pork chops, chicken, fish, beef, potatoes, sweet potatoes

I always just use Wesson with a touch of butter if it's appropriate for the dish. Your heat is plainly too hot and perhaps your pan is not the right kind, but definitely turn down the heat - should not be smoking.

arline

Wesson? Did someone say Wesson? PARTY!!!!

I second Lars on Grapeseed oil. Trader Joe's carries it. I try not to use/buy evil GMO Canola anymore, but it sure is cheaper.

Jessy, there are a few really good brands of non GMO Canola. Spectrum and Hain.