Melt a tablespoon of olive oil + a tablespoon of butter prior to adding the chicken. This will help a good bit. Move the pieces in the pan a little (apart from flipping) while cooking. You can always
Not Enough Fat
Cooking with fat not only provides a ton of flavor, but it also acts as a lubricant and helps your food release from the pan instead of simply burning onto it. If your food sticks, there is a chance that you simply didn't use enough oil.
To prevent food from sticking, use enough oil or butter, preheat the pan, and avoid overcrowding. Non-stick pans or adding parchment paper also help reduce sticking.
Why does battered food stick to the basket? Battered food should not be put into the basket directly. The batter will wrap around the basket coils and get stuck. Lower the basket into the oil first.
Once the pan is preheated, add oil or cold butter and allow the fat to heat up before adding food. “This 'hot pan, cold fat' method prevents food from sticking,” Staley says.
Covering a skillet, saucepan, or pot while cooking helps maintain temperature control, which is important for even cooking. It helps bring liquid to a boil faster, too (which uses less energy, aka, it's more cost efficient, too). Covering the pot keeps steam from escaping, too.
Soak It in Buttermilk
Marinating your chicken in buttermilk the day before you fry it is an essential part of deliciously juicy fried chicken. The buttermilk's acids and enzymes break down the proteins in the chicken, making it extra tender. Try making buttermilk chicken tenders in your kitchen.
Not shaking off the excess flour
Excess flour will create a thick coating that prevents the egg mixture from latching onto the meat. Therefore, if you want your breading not to fall off from the meat when deep-frying, you must shake off the excess flour before proceeding.
Use a Dutch oven.
Instead, use a Dutch oven for frying. The Dutch oven's high sides will reduce the amount of oil that splatters out of the pan, but you can also reduce splashing by using long tongs to lower your chicken into the hot oil.
Temperature and time are the keys to grilling chicken. First, put a light coating of olive oil and seasoning directly on the chicken to help prevent sticking. Second, keep the grill temperature around 425-450F. If the temperature is too high the chicken will stick!
Searing works best with a heavy-bottomed skillet, such as cast iron, that retains heat well and can go from stove to oven if necessary. To prevent the chicken from sticking to the pan, use a high-heat cooking oil like canola.
Foods sticks where it is not well greased on the surface. If oil added was not enough, spread the oil using kitchen paper to coat overall surface. Medium heat cooks food well if the pan is preheated.
Heating the pan or sauce pan before cooking is the best way to avoid the food from sticking as a slightly hot pan creates a layer of steam, which helps in cooking the dish easily without adding oil. But make sure the pan is greased and then heated.
A simple rinse and scrub should get your pan back to good as new. Note that if you're regularly scrubbing stuck-on food residue out of your pan, that probably means the non stick coating has begun to wear down—plus, aggressive scrubbing can do further damage to the coating.
Wash the pot as usual, then rub vegetable oil on the surface to re-season it and get the non-stick surface back. Rubbing the oil into the pan when it's lukewarm or at room temperature is important to keep it from sticking in the future—melting butter or oil in the pan before cooking isn't enough.
First, use a properly seasoned cast iron skillet or a non-stick pan with an unblemished surface. Second, unless frying something that already contains fat (like bacon) use enough cooking oil with a high burn point, such as canola. Third, don't use too high a heat.
Then dip the chicken back into the flour mixture. Allow the battered chicken to sit for about 10 minutes before dropping into the hot grease to fry. This should be a standard when battering anything to fry.
Use a Small Amount of Oil
One thing you should do both for crispy texture and to prevent sticking is use a small amount of oil. Cooking without any oil whatsoever may sound appealing, but fat promotes browning and can help food crisp up. It also makes it less likely to stick.