Wash the chicken well and remove any fat. Scrub the chicken with coarse salt, then place in a bowl of cold water with the juice of a lemon squeezed into it for anywhere from a few minutes to overnight. If overnight, cover and refrigerate. Drain, rinse, and dry it well.
Drizzle the oil in a 10- or 12-inch sauté pan and sauté the chicken over medium-high heat until it is golden all over,