Marinate chicken in garlic salt and black pepper. Refrigerate overnight.
Preheat oven to broil setting.
Take chicken out of the refrigerator 30 minutes before cooking to allow to come to room temperature.
Drain juices from chicken and pat dry with paper towels.
Place chicken on lined baking sheet. Cover chicken generously with oil.
Place into the oven 6 inches away from the top broiler. Broil for 15 minutes.
Remove chicken from oven and pour out excess juices. Flip over and broil for another 15 minutes. Repeat as needed to achieve crispy chicken skin.
When both sides of chicken are golden brown, remove from oven and serve.
