Hill Country Chicken and Rice

Combine seasoned salt, paprika, garlic salt, and seasoned pepper in a small bowl.

Place the spice mixture in a large heavy brown paper bag and shake to distribute evenly.

Add the broiler-fryer pieces to the paper bag in batches, shaking well to coat each piece thoroughly with the seasoning mixture.

Heat vegetable oil in a large cast-iron skillet or heavy bottomed pan over medium-high heat until shimmering.

Carefully remove the coated chicken pieces from the paper bag and place them skin-side down in the hot oil.

Cook the chicken without moving it for 6–8 minutes until the skin is golden brown and crispy.

Flip the chicken pieces and cook on the other side for another 6–8 minutes until golden brown.

Reduce heat to medium-low, cover the skillet, and continue cooking for 15–20 minutes until the chicken is cooked through and the juices run clear when pierced.

Transfer the cooked chicken to a serving platter and let rest for 5 minutes before serving.