frying chicken breast pieces?!

Let the oil get HOT . If you put the chicken down in the oil too soon, it will just soak up the oil and be greasy. Let the oil heat over high for about 5-10 minutes. Turn down to medium. After breading your chicken, place in the hot oil. It needs to be flipped every five minutes or so. After the chicken is brown on both sides, turn the heat down to low-medium and fry for about ten-fifteen minutes. Cut into the chicken to make sure its done.

VegetableFry the chicken
Preheat an oven to 200°F. In a deep, heavy saucepan or Dutch oven over high heat, pour in canola oil to a depth of 1/2 inch. Line a large baking sheet with a double layer of newspaper and place in the oven.

In a large resealable bag, combine the flour, the remaining 1 1/2 tsp. salt, the pepper and the garlic powder. Pour the buttermilk into a shallow bowl. When the oil reaches 360°F on a deep-frying thermometer, dip the chicken pieces in the buttermilk. Remove the chicken, letting any excess drip back into the bowl, and place in the flour. Seal the bag and toss until the chicken is evenly coated. Using tongs, add half of the chicken to the hot oil and fry, turning occasionally, until golden and opaque throughout, 2 to 4 minutes. Using the tongs, transfer the chicken to the lined baking sheet and keep warm in the oven. Let the oil return to 360°F before frying the second batch. oil for frying
1 cup all-purpose flour
1 1/2 tsp. freshly ground pepper
1 1/2 tsp. garlic powder (optional)
1 cup buttermilk
1 lb. boneless, skinless chicken breasts, cut into large bite-size pieces

Hi You need to really keep turning it as it may cook too much and become tuff. It will be cooked when it is all white inside and out. Use a knife to make a small slit in the fattest part of the chicken to check if its white. :)

I always boil the chicken first to make sure it is thoroughly cooked. Then I cover it in coating and fry it.
This way it only takes a few minutes to fry each side. And only flip once.

flipping once should be enough cook on med. heat until golden brown
and pierce with a fork if the juice runs clear they are done and they don't take that long to cook. so keep an eye on them

Pre heat the frypan and at that time add a teaspoon or toi of oil in with the chicken to a plastic bag and massage them together and see if you will need more oil. They could look evenly covered but not dripping in oil.
When the pan is hot add a few pieces of chicken at a time spreading out to begin with and cook until they are sizzling nicely. Do not over crowed the pan, and do in batches if required
Allow them to cook for 2-3 minutes and using tongs turn them and allow to cook for a further 2-3 minutes. If you are going to need in batches remove to a plate and allow the pan to come back up to temperature again. (Don't worry if there are signs of blood.
Cook the second batch the same way and return the rest of the chicken to the pan and the juices and stir together and let heat. Lightly season with salt and then stir from time to time allowing about 5 minutes.
Remove a piece and allow to cool and with your fingers of with a bite see if it is a nice just white colour that looks moist. That is when it is ready, overcooking will make it dry and stringy.