PA style fried chicken with no breading or batter, just a thin amber color crisp coating
I can't claim familiarity with that particular area's style of fried chicken, but I have two ideas that may meet that description:


Korean fried chicken wings with ultra-thin crust a la http://www.seriouseats.com/2012/10/the-food-lab-korean-fried-chicken.html
Double fried chicken wings with no batter a la http://www.seriouseats.com/2012/01/the-food-lab-how-to-make-best-buffalo-wings-fry-again-ultimate-crispy-deep-fried-buffalo-wings.html


I know these are recipes for wings, but I would assume this would translate well to other pieces of chicken. Both of them start with a neutral base that you can modify with sauces etc. to your liking. I'm afraid I don't really have a good recipe for breaded fried chicken though, something about good Korean fried chicken makes everything else pale in comparison ;)