No amounts here. I used generous amounts of salt and pepper as the base. Maybe a tablespoon for four chicken breasts. I added a couple shakes of cumin and a sprinkle of cayenne pepper. Enough to give the chicken a distinct cumin flavor with a little heat. The garlic flakes will be left out… because they were worthless. Also, the lemon pepper will be left out next time.
Rub this into the chicken.
Anyways, cover the bottom of a pan with canola oil and heat on medium. When the oil is warm, pan fry the chicken, turning as few times as possible. You do not want to disturb the tasty spicy coating.
This ended up being super good. The salt/pepper on the outside of chicken made for a slightly crunch bit while the other spices added to the flavor. The garlic flakes burned a little bit and that was …. meh… It didn’t add or take away from the cooking experience.