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1
Use paper towels to make sure your chicken is dry before beginning.
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2
A wet chicken will just sit in the pan and boil instead of getting nice and dark and crispy like we want for this recipe.
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3
Place the chicken on a plastic cutting board or other washable surface.
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4
Sprinkle all sides liberally with Janes Salt, Lawrys Seasoned Salt or any other seasoned salt mixture that you like.
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5
Add the canola oil and butter to a large skillet and heat over medium-high heat until the butter melts.
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6
Add the seasoned chicken, skin side down, and cook until a deep brown color forms.
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7
Turn the chicken oven and repeat on the other side.
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8
Remove the chicken pieces from the pan and place them on paper towels to drain.
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9
Pour off excess fat from the pan.
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10
Add all the chicken pieces back to the pan, nestling them in so that they all fit.
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11
Pour over the barbecue sauce.
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12
Im using my familys decades-old barbecue sauce recipe here, but you just use whatever kind you like best.
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13
Bring to a boil, then cover and reduce the heat to simmer.
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14
Cook for 45 minutes to 1 hour or until the chicken is tender.
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15
Check during cooking time and add 1/4 to 1/2 cup water if needed to prevent the barbecue sauce from burning, but not so much that the sauce thins out.
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16
Arrange the chicken on a serving platter and pour all the pan juices over the chicken.
