1Rinse and dry the chicken pieces. Mix the dry ingredients together in zip lock bag. In a large skillet or roasting pan that can be used for frying heat the oil. Place 2 or 3 pieces of chicken in the bag with the flour. Shake until coated. Shake off excess flour and put in heated oil. You are not cooking the meat through, just browning the outside. Keep adding meat until pan is full. Turn so all sides are browned. Depending on the quantity you are making you may want to have a second pan on the side to put the pieces that are brown. When all the pieces have been browned drain any excess oil out of the pan. Replace all the chicken back in the pan. It can be layered. Cover the pan with a lid or tin foil. Bake at 300° for 1 ½ hours to 2 hours. ( This is great for Sunday lunch. You can put it in the oven at 250° for 3 to 3 ½ hours.
2*You can remove the skin or leave it on.
*If you use seasoning salt that has salt in it cut back on the regular salt.
^I usually bake it in a 9x13 pan if I am doing all legs for a potluck.