Place first 5 ingredients in a large heavy-duty zip-top plastic bag. Seal bag, and shake to blend.
Sprinkle salt evenly over chicken.
Add chicken, 1 piece at a time, to bag. Seal bag, and shake to coat chicken.
Remove chicken from bag, shaking off excess flour.
Place chicken on a cooling rack; place rack in a jelly-roll pan. Reserve and refrigerate remaining flour mixture in bag. Loosely cover chicken with wax paper; chill 1 1/2 hours.
Let chicken stand at room temperature 30 minutes. Return chicken, 1 piece at a time, to flour mixture, shaking bag to coat chicken. Discard excess flour mixture.
Heat peanut oil in a large skillet over medium-high heat.
Add chicken to pan. Reduce heat to medium, and cook 25 minutes or until done, carefully turning every 5 minutes.
Line a clean cooling rack with several layers of paper towels.
Drain chicken on paper towels; let stand 5 minutes.