2 Tbs of butter.
½ cup of cake flour (all purpose flour will work)
½ tsp of salt.
½ tsp of white pepper
In a wide bowl stir together:
In a large covered skillet, heat the oil over medium heat.
Dredge and roll each piece of chicken in the flour mixture and let sit.
Add the butter to the skillet and let melt into the oil while you give it a stir. You don't want it to turn brown - While it is still foaming, place the chicken in – skin side down and cover. Do not touch for 7 – 8 minutes. You want the skin to turn a nice golden brown before you turn each piece over. If not the color you want, give it another minute.
Let fry for a second 7 minutes uncovered. (if worried, check the temperature, it should get to about 100 to 110 degrees)
Place each piece on a sprayed rack in a foil lined pan. Let roast in oven for a full 13 – 15 minutes to finish cooking and crisping the skin!
Check again: the temps should reach 165 to 170.
Remove and lay a piece of foil over and let rest for 3 to 4 minutes.
Go ahead and microwave a couple of side vegetables, or even (horrors!) instant mashed potatoes, just don't tell me about it OK?
What a meal. Easy steps, tastes great and crunchy. No big clean-up.
For music tonight: https://www.youtube.com/watch?v=bLioSN38EME
So happy to be allowed to serve a meal like this to my Master Indy.