3tablespoonsavocado oil lard, beef tallow, or duck fat substitutes
Instructions
Working with one chicken breast at a time, cut each one in half horizontally into two thinner breasts.
If you have one very thick end, use a skillet or heavy meat mallet to pound the breast meat to an even thickness.
Sprinkle the Old Bay and salt on both sides of the chicken and rub the seasonings in with your hands. Set aside.
In a 10-inch heavy skillet (I use cast iron) add the butter and oil and heat over medium until the butter melts but doesn't smoke. About 4 minutes or so.
Add the chicken breasts to the skillet. They should sizzle immediately.
Cook on the first side until nicely golden; about 6 minutes. Flip and cook on the second side 6 minutes more. Reduce heat to medium low and cook chicken, turning it one more time until it reaches an internal temperature of 165, about 5 to 6 minutes more until evenly golden brown.
Transfer to a cutting board and let the chicken breasts rest 5 to 8 minutes to redistribute the juices. Slice and serve warm.