12 chicken parts (we like thighs and drumsticks)
1/2-1 cup flour
Your choice of seasonings (I usually use one of the many preblended spice and herb mixes sold in packets here and add lots of garlic powder)
salt and black pepper to taste
oil for frying
Place flour and seasonings in a plastic bag (zip-type optional but helpful), close and shake well to mix.
Place 1-2 chicken parts in plastic bag, close and shake well till chicken is thoroughly coated. Repeat till all chicken parts are coated with the seasoned flour.
Heat oil in large skillet and fry chicken parts just till browned on all sides. Do not crowd the skillet. Remove browned chicken parts to drain on paper towels.
Proceed immediately with second step if you are serving these in the next hour or so. If not, allow chicken to cool, then place in airtight container and refrigerate. (Yes, overnight is okay.)
Preheat oven to 350 degrees F.
Place a cooling rack (if not no-stick, spray with cooking spray first) on a cookie sheet. Arrange chicken parts on the rack, don’t crowd.
Bake 30-45 minutes, depending on size of chicken parts — check for doneness after 30 minutes.