Browning boneless skinless chicken breasts in a pan

[Beusho]

Just came across this from CI, the browning recipe is at 7:50. It's flour, cornstarch and butter. I tried it with very good results. I also cook for two and try to eat healthy but also work a lot so a quick searing method like this was a game changer for me. What do people here use to brown their boneless skinless breasts?

Here is what I've tried:
1. salting, resting, then flouring, like CI says below it's not a great crust

2. broiling per Bittman...I tried this with a thin coat of mayo as well for the fat,  protein help for a crust with uneven results.

Looking for some help from the science-y deep minds here to optimize this coating, goal being to pan sear boneless skinless breasts with the optimum browning. Thoughts? A little sugar added to the flour? What about something different than corn starch, I don't really understand how the corn starch keeps in moisture as well