Pat the chicken dry
Season the chicken
Set up a dredging station with flour and optional spices
Coat the chicken in flour
Let the coated chicken rest briefly
Heat oil in a heavy skillet over medium to medium-high heat
Test the oil with a small pinch of flour
Place the chicken skin-side down in the hot oil
Do not overcrowd the pan
Cook until the underside is golden brown
Flip the chicken carefully
Reduce the heat if the coating browns too quickly
Continue cooking until the chicken is cooked through
Check that the internal temperature reaches 165°F
Drain the chicken on a wire rack or paper towels
Let the chicken rest before serving