Pan-fried chicken pieces should be browned on the skin side first.

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Brown the skin side first because the skin holds fat that renders as it hits the hot pan, forming a crisp, flavorful crust and helping prevent sticking. This dry, rendered surface promotes deep, even browning while the meat cooks, giving you a textured, appealing finish. If you start with the meat side, moisture stays trapped under the skin longer, reducing browning and making the skin soggy rather than crisp; the chicken may steam instead of sear, leading to uneven doneness. Finishing on the meat side after the skin is well-seared ensures the interior cooks through while the skin stays crisp.