Heat grease (not oil) such as Crisco plain to medium high, then:

2 Cups of Flour
1 Tablespoon (yeah, tablespoon) of salt
½ Tablespoon of pepper

Place in paper bag and shake well.

Rinse chicken with skin and toss in paper bag and shake.

Place in grease gently and crowd pieces together.

Cook until light brown on one side, turn over and cover.

Once brown on the second side, remove cover and turn over chicken again and cook open until done.

Be sure to drain them on a wire rack instead of paper towels.
References :

Mix dry ingredients in a zip type baggie. Place chicken pieces in bag, shake to coat thoroughly.

Melt butter in 13 x 9 pan in oven. Place chicken, skin sides down, in pan. Bake for 35 minutes. Turn chicken over and bake an additional 15 mins or until chicken is cooked through.

Simple, almost no clean up, and very good!
References :

Panko, fresh crunchy Japenese breadcumbs, can be found at Asian markets. They produce the crispest oven-fried chicken, so it’s worth the effort. You can try curry powder in place of the Cajun seasoning.

1/3 cup low-fat buttermilk
1 tablespoon salt-free Cajun seasoning (such as Spice Hunter)
1/2 teaspoon salt
1 cup panko (Japanese breadcrumbs)
2 chicken breast halves (about 1 pound), skinned
2 chicken drumsticks (about1/2 pound), skinned
2 chicken thighs (about 1/2 pound), skinned
Cooking spray

Preheat oven to 400°.

Combine first 3 ingredients in a shallow dish. Place panko in a shallow dish. Dip chicken, one piece at a time, into buttermilk mixture; dredge in panko.

Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400° for 40 minutes or until done, turning after 20 minutes.

Yield: 4 servings (serving size: 1 breast half or 1 thigh and 1 drumstick)
References :
http://food.aol.com/

Serving Size : 6

3 sl Lean Bacon
2 Med. Onions, thinly sliced
-(1 1/2 cups)
2 Med. Potatoes, peeled and
-thinly sliced
2 lb Chicken Drumsticks
2 Med. Tomatoes, chopped
2 Med. Zucchini, thinly sliced
2 tb Lemon Juice
1 tb Fresh Marjoram or Dill
1/4 c Chopped Parsley
Salt and Pepper to taste

Ina a shallow 2 1/2 to 3 quart microwave safe utensil,
arrange bacon between sheets of paper towel. Microwave
at high (100%) 4 minutes or until crisp. Remove bacon,
drain on paper towels and set aside for garnishing.
Arrange onions and potatoes over bottom of utensil;
cover with plastic wrap and microwave at high 8
minutes. Stir well. Arrange drumsticks, with meatier
portions to ouside, on top of vegetables. Add
remaining ingredients except salt and parsley. Cover
with wax paper and microwave at high 5 minutes, then
at medium high (70% power) 14 minutes per pound of
drumsticks, stirring several times. Let stand 15
minutes and check for doneness; juices should run
clear when pierced with a fork. Add salt to taste. To
serve, garnish with crumbled bacon and parsley.

EASY CACCIATORE

Serving Size : 4

1 can Tomatoes
1/2 cup Parsley — minced
1 teaspoon Basil
1 teaspoon Salt
10 milliliter Garlic — minced
1/4 teaspoon Pepper

To every 3 lbs chicken: cook in enough oil to brown.
Brown chicken in oil and remove from pan; slice an onion and cook in drippings
until soft. Then add the above listed ingredients to the pan. Put chicken back
in pan and let it simmer for about 40 min uncovered, turning the chicken once
in a while.
References :
Oneida Daily Dispatch