Combine the chicken, flour, and seasonings in a large gallon-size zip-top bag. Seal and shake well until the chicken is coated.
Add oil to a large deep skillet until it's approximately ¼ inch deep; heat over medium-high heat.
Carefully add the chicken to the hot oil and cook about 10 minutes or until light brown on all sides.
Reduce the heat to low, cover, and simmer for 35 to 40 minutes, turning the chicken at least once or twice.
Cook until the juices run clear and the chicken reaches an internal temperature of 165 degrees.
Remove the lid during the last 5 minutes to crisp the chicken.
Remove from heat and transfer chicken to a paper towel-lined plate to drain.
