Have you ever had Saladmaster Fried Chicken. It is the best.
Simply preheat your skillet. One of the best ways to test it is to put a piece of paper towel in the skillet, and when it is browned, it is ready to fry your meat.
NO BATTER, NO SKIN, just raw meat! Throw it in the pan, add your favorite seasoning. I prefer just salt and pepper. Press it down in the pan. Tilt the lid to make sure the air get to the meat so it is crispy. Putting the lid on it will allow you to bake it.
Cook till the meat releases on the first side with a fork, about 10-15 minutes. Turn the meat and press down the meat. Cook about another 10-15 minutes until meat is released from the pan.
Note: On the second side I prefer to put the lid on the skillet and reduce the heat. This makes the meat even more tender and juicy.