If you want crispy skin, this is the recipe for you. This is a slight modification on a wonderful recipe for pan fried chicken from Cooks Illustrated. The chicken ends up with a wonderful crispy skin and it only takes 30 minutes to cook.
Wash chicken. Pat dry and season lightly with salt and pepper.
Heat 2 tbsp oil over medium high heat. Add chicken skin side down. Cook for 6-8 minutes.
Carefully flip chicken in pan, using tongs. (I find that a rolling motion, as opposed to a pulling or pushing, helps to get the chicken up without pulling off the skin.) Reduce heat to medium low. Add chicken broth. Cover pan and cook 15 minutes.
Remove chicken from pan. Pour off broth into a bowl or saucepan for use in gravy. Carefully wipe out pan with paper towels.
Add remaining tbsp of oil in pan. Place chicken pieces back in pan skin side down. Cook another 5 minutes.