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1
Rinse you chicken under cold water and pat dry with a paper towel.
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2
If u have a big skinless chicken Breast you can cut cooking time in half by butterflying the chicken. The way to do so is by pressing your hand down on the chicken firmly. (Skin side up). (It's the smooth side). And with a sharp knife slice the chicken in half. Careful not to bring the knife upwards or you'll slice your hand and not the chicken. If you do this properly you will end up with a flatter piece of chicken that in the end just cooks faster. And it does somewhat remind you of a bufferfly.
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3
After you cut your chicken to size. Season it with any type of seasoning you'd like. I like to use a pinch of salt, pepper, paprika, chili powder, garlic salt, and onion powder. Rub those seasonings into the chicks with some olive oil.
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4
Put a tsp of oil in the pan and let it get hot. Then place the chicken into the HOT pan And after a minute you'll begin to see under the chicken it's turninng Brown. If it's black then you should turn the heat down a little bit. And kind of move it side to side so the chicken doesn't burn and stick To the pan. FYI: ( they key to getting a good crust on your chicken is to make sure the pan isn't too hot. And if it is just slide you chicken around in the pan.)
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5
Once the top of the chicken begins to go from pink to white flip it oven and cook the other side.
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6
after you think it's about done cooking let it sit for a minute or two. It will keep the juices from running out of the meat and it also will keep cooking the inside since it's so hot.
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7
And remember to trust you instincs! It's all about trial and error. Enjoy!
