Place oil in a skillet to heat up. There should only be about an inch of oil in the pan; enough to come no more than halfway up the piece of chicken.

Coat the chicken in flour. To make this easy, my mom has always put flour in a brown paper bag (like an old school lunch bag), added a piece of chicken and shook. It's not a new concept, but it's effective.

Slowly add chicken to the pan when the oil is hot and salt the tops. Do NOT overcrowd the pan. This will lower the temperature of the oil.

For drumsticks, I cooked about 10 minutes on each side, plus a couple minutes with them on both sides. I used my meat thermometer to make sure they were done. When I flip the chicken, I salt the other side as well. If you are using bigger pieces, it will take longer.

When done, I move the chicken to a wire rack with paper towels underneath to cool and drain.