Using a sharp knife, disjoint chicken (slice through joints to cut chicken into serving size pieces) and soak in a salt water brine made from 1/2 cup Kosher or canning salt dissolved in 1 gallon of water.

Heat peanut or vegetable oil in an electric skillet to 350°F.

In a shallow dish or pan, combine 1 cup bread crumbs, 1/2 cup flour, 1/4 tsp. each of garlic power, onion powder, salt, black pepper, ground celery seed and paprika. Add a pinch of ground sage or Bell Seasoning. Mix very well until all seasonings are distributed and flour and bread crumbs are mixed.

Coat chicken well with the seasoned flour mixture. Place skin down in hot oil. Cook uncovered for 6 minutes. Turn chicken and cook for another 6 minutes.

Turn heat down to simmer, cover and cook 15 minutes. If your frying pan has a vent, leave it open; if not, you may need to tilt the cover and leave a crack open after 5 minutes when the moisture tends to accumulate on the inside of the cover. Turn chicken pieces over and cook another 15 minutes.

After that, turn the heat up, remove the lid, and raise the temperature to 375-400°F; brown both sides (just a few minutes) to your liking. Remove chicken and drain on paper towels.

Perfect every time! No guess work.