How do you cook chicken legs and back attached in an electric frying pan?

It completely depends on the tastes and textures you favor.

For us, I’d dip in flour and deep fry in a cast iron skillet, flipping once and after they cool down, pull apart.

You may get more flavor out of a soup in the crockpot, though.

I prefer roasting, and because it is dark meat only, you don’t need to worry much about over cooking. I would leave skin on season generously and roast in a 375F oven for 50–60 minutes. Juices should be clear, not pink and joints loose when it is done. If you have a thermometer, it should should be at least 160 in the thickest part of the thigh.