set oven to 350. scrub reds and put in the back of the lower rack on aluminum nails. wash chicken and put in a bowl. use an old bread bag and add this seasoning: https://louisianafishfry.com/wp-content/uploads/2019/10/00039156000138_A1C1.png easy to find, walmart has it. 1 thigh at a time, shake well. fold skin over the bottom and place on cookie sheet. pop it in on the lower rack, discard unused breading and the bag, set timer for an hour. at the ding, remove from sheet with a spatula, drain on paper towels. remove reds and pull the nails, split and stuff with refrigerated butter slices (they'll melt..) serve immeadietly

just a few notes: yeah, i know the breading instructions say to make a paste and batter dip, and deep fry. safe oil (not processed inflammatory seed oil like canola or soybean) is rather expensive. when chicken gets really hot, it releases it's own natural oil and crisps with the dry seasoning quite nicely without all of that mess. I've made it that way before and it's really good, but this method is far more health conscious and budget friendly. if you want to soak the chicken in buttermilk, cool..go ahead but it does just fine from the hot water left from rinsing it off. not too spicy, not too salty. juicy and full of flavor.