My mamma would fry chicken in the broiler.  What made this chicken so special was all the butter and garlic on the beautifully browned chicken topped with a light sauce.  I have not eaten or even thought about this dish is over 50-years. I was talking with my sister/cousin Stella, and we both reminisce about this dish.  I think I remember how to make it.  Crispy on the outside and tender and juicy on the inside.

5 tablespoons vegetable oil, 1 (3 pounds) fryer butterflied, 1 cup flour, paprika, salt, freshly ground black pepper, granulated garlic, baking powder, poultry seasoning, 2 heads garlic, separated, peeled, and minced.

Wash the chicken, pat dry with paper towels. Rub the chicken with the vegetable oil, sprinkle the dry seasoning on both sides. Massage the seasoning unto the chicken, set aside. Preheat the broiler. Get out a gallon size storage bag add the flour and the dry seasonings, mix well. Lightly dust the chicken.  Place the chicken on a broiler pan, skin side down 4-6 inches from the heat for 10-12 minutes.  Flip chicken adds the remaining oil evenly on the chicken skin.  Broil until the internal temperature is 175 degrees.  Baste the chicken.  Remove chicken from the pan, set aside.

Sauce/Gravy:  Add 2 1/2 tablespoons white chicken gravy mix, 1/4 cup chicken broth to the pan stir to dissolve the browned pieces from the chicken juices mix well until it starts to thicken. Continue cooking for about 3-5 minutes. Serve on top of the chicken.