I've marinated 6 pieces of palm size chicken breast with Italian mixed herbs and some spices. It's 300gram per piece. I put little bit oil and pan fry one entire piece at slow fire. But it kept releasing water and eventually it taste like a boiled chicken rather than pan fried chicken. Not crispy. No golden brown.
How to save my another 5 marinated chicken breast? I want them to be crispy outside and tender inside.
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