Crispy Italian Chicken

Pat chicken dry, With a large knife, split the chicken along the backbone. Use a cutting board, and open the chicken like a book. Cut out the keel bone that separates the breasts. Remove wing tips and second wing section at the joint. Flatten chicken by pounding it with a heavy object. Sprinkle both sides with salt and pepper.

Get two large skillets. Cover the underside of the second skillet with foil. Fold the foil edges over inside the pan so that it is secured. Pour the oil into the first skillet and heat over medium heat. Add the chicken skin-side down. Place the second skillet on top. Cook until the skin is golden brown, 12-15 minutes. Slide a thin spatula under the chicken to loosen it from the pan. Turn the chicken skin-side up. Replace the second skillet and cook chicken for 12 minutes. Serve hot with lemon.