The reason why fried meat splatters is that correct frying temperatures (~ 180 Celsius pan surface) are well above the vaporizing temperature of water (100 Celsius). Each droplet of cell plasma which comes into contact with the frying fat creates a tiny steam explosion. And explosions splatter.

If you were meaning to ask not why it splatters, but how to prevent it: you can't. See also the [existing question about it] 1.

On a side note, 12-14 minutes per side of chicken breast sounds like you are reducing it to particleboard. See this question for correct internal temepratures.

The reason why fried meat splatters is that correct frying temperatures (~ 180 Celsius pan surface) are well above the vaporizing temperature of water (100 Celsius). Each droplet of cell plasma which comes into contact with the frying fat creates a tiny steam explosion. And explosions splatter.

If you were meaning to ask not why it splatters, but how to prevent it: you can't. See also the [existing question about it] 1.

On a side note, 12-14 minutes per side of chicken breast sounds like you are reducing it to particleboard. See this question for correct internal temepratures.