You're frying chicken breasts on a skillet.
You've got salt and pepper and not a whole lot else.
Do you season the chicken before, during, or after cooking?
Brined the day before, then patted dry and salt rubbed into the skin to ensure crispiness.
Beef and other red meat you salt at least the night before and leave uncovered in the fridge overnight.
Fish you salt immediately before cooking.
God... i have a cabinet full of seasonings and normally i'd do most of my seasoning before cooking with a little bit during but with only salt and pepper, i guess i'd season near the end of the cooking