Start by patting the chicken pieces dry with paper towels and seasoning them generously with salt and pepper.

Allow the chicken to rest on a rack in a baking pan for 15-20 minutes at room temperature.

Prepare a large baking sheet lined with paper towels or brown paper bags, and place a rack inside the pan. Set the oven to warm at about 170°F.

In a large bowl, add salt and pepper to the flour and stir.

Dredge each piece of chicken through the seasoned flour, ensuring an even coating, and shake off any excess flour.

Heat the Crisco or oil in a deep skillet over medium-high heat until it sizzles upon adding a drop of water.

Just before frying, dredge each piece of chicken through the flour again, shaking off any excess.

Place the chicken, skin side down, in the hot oil without overcrowding the skillet.

Cover the skillet and cook the chicken, turning every three minutes until lightly golden brown.

Once browned, cover the skillet slightly vented, reducing heat to medium, cooking until deep golden brown and the internal temperature reaches 165°F.

Once cooked, place the chicken pieces on the rack and keep warm in the oven until ready to serve.