Pat the chicken dry with paper towels to remove excess moisture, which helps achieve crisp skin. Season generously with salt and pepper on all sides.
Heat the skillet over medium-high heat and add the oil, swirling to coat the surface evenly. When the oil shimmers and just begins to smoke, you're ready to cook.
Place the chicken pieces skin-side down into the hot pan, laying them away from you to avoid splatters. Listen for a satisfying sizzle as the skin makes contact with the pan.
Press down gently with tongs or a spatula to ensure good contact between the skin and the pan. Cook without moving for about 6-8 minutes, until the skin is golden brown and crispy, and the meat releases easily from the pan.
Flip the chicken pieces over and lower the heat to medium. Continue cooking for another 8-10 minutes, covering loosely if needed, until the internal temperature reaches 165°F and the meat is cooked through.
Transfer the chicken to a plate and let it rest for 5 minutes. This helps the juices redistribute and keeps the meat tender.
Serve the crispy-skinned chicken hot, accompanied by your favorite sides. Notice the crackling skin and juicy interior with a perfectly cooked surface.
