Alex, in the English language the term "fried chicken" denotes, exclusively, a chicken product with some kind of crispy coating (flour, batter, breading, etc.) which is fried submerged, partly or wholly, in oil. If you do not submerge the chicken, but rather toss it in a small quantity of oil in a pan, you are sautéing the chicken.

Also, both of the sautéed chicken dishes recently featured on your blog TheShitIEat.com look absolutely revolting, as per usual. Is it the lighting? I wonder if your camera is properly white-balanced.