Ginger encrusted chicken breast is my favorite dish. I cook it in my cast iron pan, though I don't know if that changes things. The secret to good fried chicken is to cook it at an extremely low heat until the breasts are all white on the side, and crispy wherever they contacted the pan.

I like to use butter as the cooking oil for this, but I have often made it with coconut oil instead and liked it just as much. Melt the oil/butter in the pan and then add salt to the surface. Supposedly that helps stop the chicken from sticking, but I don't know if that's true. Drop the chicken in the pan and add all spices while it's cooking.

I do a light dusting of each spice to the top side of the chicken, and then again once I've flipped it. The exception is the ginger. This I apply liberally, and spoon some of the cooking oil over it to help it stick. I buy the big bottles of powdered ginger, so it's not really a hassle to waste a bit.

Other spices I typically use are: Salt Black Pepper Nutmeg Paprika Garlic Minced Onion Anything else that catches my eye on the spice rack

Whatever kind of oil you use, try to keep enough in the pan so that about an 1/8th inch of the breasts are submerged. Don't get impatient, and keep that heat low. It'll be worth it. Serve with your favorite veg and enjoy.