Don’t move meat right after it hits the pan—let it brown
Resist stirring or shifting the meat so it can develop a brown crust.
After placing chicken in hot oil, leave it alone so the surface can brown where it contacts the pan. Moving it too soon prevents browning and can increase sticking.
The short version
- Browning = flavor; contact time matters.
- Moving too soon encourages sticking and reduces browning.
What goes wrong
Constantly moving the chicken as soon as it goes in
Let it sit undisturbed until it browns and releases.
Why it works
Browning requires sustained contact and high surface temperature; movement disrupts crust formation.
Put it to use
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