Yeah, it was most tasty. I polished off the last two pieces for lunch today. Still moist and juicy.
I think I may mess around with some of the seasonings a bit.... I think the onion powder is a good idea, and for some reason I keep thinking 'celery salt'.... or maybe powdered dried celery flakes... that sounds better.
@Drive... I have a pressure cooker that I could easily pressure fry in... IIRC that's what the term 'broasting' refers to. Used to be able to get broasted chicken almost anywhere back in the day.... sure was good.