Fried Chicken I

Cut the chicken into serving pieces (legs, thighs, breasts, and wings).

Season the chicken pieces generously with salt and freshly ground pepper on all sides.

Melt the butter in a large heavy-bottomed skillet over medium-high heat until foaming.

Working in batches, place the seasoned chicken pieces skin-side down in the hot butter and fry without moving them for 5-7 minutes until golden brown.

Flip the chicken pieces and continue frying for another 5-7 minutes until the other side is golden brown.

Once all pieces are browned, return them to the skillet if using batches.

Mince the garlic and add it to the skillet, stirring briefly to release its fragrance without browning.

Pour the tomato or walnut sauce over the chicken and reduce heat to medium-low.

Simmer the chicken in the sauce for 12-15 minutes, turning the pieces occasionally, until they are cooked through and the sauce has reduced slightly.

Taste and adjust seasoning with additional salt and pepper as needed before serving.