Smothered Barbecued Chicken

Use paper towels to make sure your chicken is dry before beginning. A wet chicken will just sit in the pan and boil instead of getting nice and dark and crispy like we want for this recipe. Place the chicken on a plastic cutting board or other washable surface. Sprinkle all sides liberally with Jane’s Salt, Lawry’s Seasoned Salt or any other seasoned salt mixture that you like.

Add the canola oil and butter to a large skillet and heat over medium-high heat until the butter melts. Add the seasoned chicken, skin side down, and cook until a deep brown color forms. Turn the chicken oven and repeat on the other side.

Remove the chicken pieces from the pan and place them on paper towels to drain. Pour off excess fat from the pan.

Add all the chicken pieces back to the pan, nestling them in so that they all fit. Pour over the barbecue sauce. I’m using my family’s decades-old barbecue sauce recipe here, but you just use whatever kind you like best.

Bring to a boil, then cover and reduce the heat to simmer. Cook for 45 minutes to 1 hour or until the chicken is tender. Check during cooking time and add 1/4 to 1/2 cup water if needed to prevent the barbecue sauce from burning, but not so much that the sauce thins out.

Arrange the chicken on a serving platter and pour all the pan juices over the chicken.