 Pan frying ( or shallow frying ) requires a frying pan of sturdy construction and a source of fat that does not fully immerse the chicken . The chicken pieces are prepared as above , then fried . Generally the fat is heated to a temperature hot enough to seal ( without browning , at this point ) the outside of the chicken pieces . Once the pieces have been added to the hot fat and sealed , the temperature is reduced . There is debate as to how often to turn the chicken pieces , with one camp arguing for often turning and even browning , and the other camp pushing for letting the pieces render skin side down and only turning when absolutely necessary . Once the chicken pieces are close to being done the temperature is raised and the pieces are browned to the desired color ( some cooks add small amounts of butter at this point to enhance browning ) . The moisture from the chicken that sticks and browns on the bottom of the pan become the <unk> required to make gravy . 
