Chicken breast fried is the simplest variant of the preparation in which it remains juicy. You can also let the chicken breast cool after frying and use it for salads or filling tortilla wraps or as a cold cut. Rinse chicken breast, dry with kitchen paper and season with pepper and salt. Heat corn oil in a frying pan and fry the chicken breast vigorously from both sides until it begins to brown slightly. Reduce the temperature to medium and fry the chicken breast from each side for about 7-8 minutes. Take the chicken breast out of the pan and let it rest for a few minutes before slicing, so that the juice is better distributed in the meat and remains juicy. The inside of the meat should be completely white so that it is well cooked and put on the plate.