Pre-heat oven to 400 degrees F. Pat chicken completely with paper towels. Put the butter in a roasting pan large enough to fit the chicken in one layer, and place pan in oven for 5-10 minutes.

In a large freezer bag, pour in the flour and salt and shake to mix. Add the chicken pieces two at a time, zip and shake until thoroughly coated. When you lift them out of the bag, shake the excess flour off to avoid a gummy coating after cooking. Place on a plate and repeat until chicken is prepared.

Remove heated pan from oven and add chicken to pan. Nestle sweet potatoes around chicken being careful not to overcrowd.

Place pan back in the oven and oven-fry until chicken begins to brown and is crisp on the bottom, about 40 minutes. Use a thin spatula to scrape them up off the pan and flip them. If sweet potatoes look done, remove them. If not, flip them, too. Cook the other side of the chicken until the bottom is browned, about 20 minutes.

Remove chicken and sweet potatoes when finished cooking and place on a plate lined with paper towels.