This may not be totally responsive as it omits the pan, but I have often made my "fried" chicken in the oven. Season chicken pieces. (I prefer using only dark meat if not using a whole cut up chicken.) Coat them in freshly and roughly ground good quality bread crumbs. Place on a wire rack over a sheet pan in a high heat oven (mostly to compensate for the heat loss as you open the door), reduce to moderate heat immediately and bake til done, turning halfway through. If using a variety of parts, remove the smaller ones as they finish instead of leaving them all for the same amount of time.
While this is not Southern fried chicken, it's tasty and cruncy, and has the advantage of not adding any fat to the bird. The crumbs get "fried" from the chicken fat as it renders. I did this often when my children were young. I would sometimes do extra, remove some when a little less browned, and freeze them for a future dinner.
I think this would benefit from using either Kosher or brined chickens.
BTW: when I brine, I not only add salt and sugar, but a variety of spices that infuse flavor as well as juiciness. Patrick ODonnell has a great recipe that I model my brining on. Last Thanksgiving's brined turkey was declared the best ever. thanks to Patrick.
" ...but in the spirit of 'stop, think, there must be a harder way, 'I figured starting from scratch might be more gratifying.'' (Judy Rodgers)