If you want crispy skin, this is the recipe for you. This is a slight modification on a wonderful recipe for pan fried chicken from Cooks Illustrated. The chicken ends up with a wonderful crispy skin and it only takes 30 minutes to cook.

Ingredients

4 serv.

chicken pieces, with bone and skin8 -10
8 -10
oil3 tablespoons
3
chicken broth↗3⁄4 cup
3/4
salt↗
pepper↗

Step-by-step instructions

1
Wash chicken. Pat dry and season lightly with salt and pepper.
2
Heat 2 tbsp oil over medium high heat. Add chicken skin side down. Cook for 6-8 minutes.
3
Carefully flip chicken in pan, using tongs. (I find that a rolling motion, as opposed to a pulling or pushing, helps to get the chicken up without pulling off the skin.) Reduce heat to medium low. Add chicken broth. Cover pan and cook 15 minutes.
4
Remove chicken from pan. Pour off broth into a bowl or saucepan for use in gravy. Carefully wipe out pan with paper towels.
5
Add remaining tbsp of oil in pan. Place chicken pieces back in pan skin side down. Cook another 5 minutes.

Source: food.com

Original recipe ↗

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