A. Proper heat is the key. You want to be sure the pan is good and hot, but not so hot that the oil starts to smoke. Too hot or too cool and the meat can stick or burn. Once you have the correct heat in the pan, leave the chicken on until it starts to naturally release itself. If the heat is a little off you can always leave the chicken on a little longer so the pan gets hot enough or turn your heat down and wait for the pan to cool a few degrees.