Step 1

Cook bacon in skillet or heat cooking oil. Oil will spit when you drop water in it when hot enough. (My Grandma only used bacon fat, that was her frying oil of choice, It does add to the flavor of the chicken.)

Step 2

Salt and pepper your chicken to taste. When your oil is hot enough, carefully place the chicken in the pan bottom side down.

Step 3

Cover and simmer on medium-ish heat for 15 min.

Step 4

Using TONGS turn chicken. Recover and continue to cook for 15 min more.

Step 5

Check the meat if the meat has started to pull away from the leg bone raise the heat a little and cook uncovered, rearrange the meat according to the heat in your pan. If meat is not pulling away continue to cook covered on medium-ish heat. After you uncover and raise the heat, turn every 10ish minutes, cooking till meat is cooked thru and the skin is golden brown and crispy. Remove from pan and keep warm.

Step 6

Make your gravy using the pan drippings.

Step 7

Serve warm or cold. This makes the best cold picnic chicken.