Fresh or thawed chicken thighs or breasts (skinned and boned) get a quick dredge in seasoned flour and saute quickly. Use small breasts, or cut them in half so the pieces are no more than 1/2 inch thick, and open up boned thighs so the meat will lay flat and cook evenly.
Trim any fat from the chicken pieces. If necessary, pound with a meat hammer to make them no more than 1/2" thick
Mix the seasoned salt with the flour in a low sided dish or on a plate. Roll chicken pieces in the flour until well coated. Let sit a few minutes for flour mix to be absorbed by any moisture on the chicken, and if necessary roll in more flour.
On medium high heat, heat up a skillet. I prefer cast iron, but a good heavy stainless steel pan that will hold heat will also work. Once the butter has melted and the oil shimmers, place chicken pieces in the pan, in a single layer.
Cook for 4-5 minutes, turning heat down as needed to prevent browning too quickly. Once golden, turn the pieces over. Cover with a lid for 2-3 minutes to help cook the meat through while side two browns.
Remove the lid, check for doneness by piecing with a knife or fork - any juices should be clear. The underside should be nicely browned and golden now too.
Plate up! If you wanted gravy with it, a good country white gravy and biscuits would be perfect.