Pan fried foods, just like sauteed ones, should only be turned once. It is important to carefully regulate the heat. Too hot, and the outside burns before the inside is cooked. Too cool, and you end up with pale, greasy food.
We had an Asian style dipping sauce to go with it. It was really good. It had a lot going on. Somewhat sweet, somewhat tangy, with a fair amount of heat.
Panko crumbs differ in that they are courser, and lighter, than regular bread crumbs. This results in a lighter, crispier texture. The squash came out really good. I think we didn't have the heat high enough for our onion rings. They were a little greasy, and we had a hard time keeping the breading on them.
All in all, not bad. Hard to go wrong with fried chicken, though.
Dipping sauce recipe courtesy of Chef Joe Orate.
Chef Joe's Asian BBQ Dipping Sauce3 fl. oz. ketchup
3 fl. oz. BBQ sauce
3 fl. oz. sweet chili sauce
2 fl. oz. white vinegar
2 cloves garlic, minced
1/4 cup minced onion
sambal to taste
Tobasco or other hot sauce to taste