Rich's Tongfamily (Richtong.net add-on)

Got to try this tonight!
If you’re looking for deliciously crispy pan seared chicken, the folks at America’s Test Kitchen suggest that—contrary to what you might think—the key is a cold pan or skillet, not a searing hot one like you’d have for a steak. Here’s why. P
The key is that by allowing the chicken and the pan to come up to temperature together, you have enough time for the chicken to render its fat, cooking the skin nice and crispy without overcooking the rest of the meat. The video above explains pretty nicely, and uses a few chicken breasts as examples. You’ll probably need to pierce the skin a few times with a sharp knife to give the fat somewhere to render out, but other than that, there isn’t much more to this tip. Do this (and ATK suggests pounding the chicken flat and using a weight or a pot on top to keep them flat, but it’s probably not necessary unless you want real evenness) and every chicken dish you make can be served with a crispy, delicious, Maillard-style outer layer.
via Start Your Chicken in a Cold Skillet for Delicious, Crispy Skin.