AMANDA HESSER'S OVEN FRIED CHICKEN

Steps:

• 1. In the morning, combine 2 tablespoons salt and about a cup of warm water in a large bowl or container. Stir to dissolve the salt. Trim the chicken of excess skin and fat. Add the chicken to the bowl. Cover with very cold water and add a tray of ice cubes. Swish around with your hand to disperse them. Chill in the refrigerator until dinner time. 2. Preheat the oven to 400 degrees. Remove the chicken from the fridge and pat dry completely with paper towels. Put the butter in a roasting pan large enough to fit the chicken in one layer. Place the pan in the oven. In a 1-gallon freezer bag, pour in the flour (and if adding - grated parmigiano-reggiano cheese and lemon zest), remaining 1 tablespoon salt and the pepper. Give it a good shake. Add the chicken pieces two at a time and shake them until thoroughly coated. As you lift them out of the bag, shake them off vigorously. This is vital. You do not want a gummy coating. Line them up on a plate, and repeat with the rest. 3. Lay the chicken pieces in the roasting pan, skin side down, and oven-fry until chestnut brown and crisp on the bottom, about 40 minutes (sometimes it takes as long as an hour). Don't flip them until this happens. Use a thin spatula to scrape them up off the pan and turn them; cook the other side the same way. Remove the pieces from the oven as they finish cooking, and place on a plate lined with paper towels. Just before serving, grind fresh pepper over top and sprinkle lightly with sea salt.