In a braising dish, combine chopped onion and whole garlic cloves with enough cooking oil to coat and cook them under medium heat until tender and translucent.
Remove from the heat and place the chicken in the pot.
Pour in the rendered fat to cover along with the star anise.
Cover the chicken with parchment and foil tightly sealing it.
Cover with the lid and cook in the oven for an hour and half. The chicken should be easy to pull apart but not falling apart.
When the chicken is ready, remove from the oven and let cool slightly. Remove the thighs from the oil and strain the fat into a cast iron skillet and heat to 350 degrees Fahrenheit.
Take each chicken thigh and gently reach in and remove the two main bones from the meat, careful to pull the two smaller bones along with the large ones.
In a large bowl combine the flour, old bay seasoning and salt. Whisk until well combined.
Coat the chicken in the dredge and shake off any excess flour.
Place the chicken in the hot duck fat and cook until golden brown and crispy.
