1 frying chicken (about 3 pounds), cut into pieces (or if you just like white meat, breasts only)
2 tablespoons dry sherry
1/2 cup flour
1 teaspoon garlic salt
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon each pepper, rubbed sage, thyme leaves and dried basil
About 2 1/2 cups vegetable oil
Place chicken pieces in a shallow pan and sprinkle with the sherry; let stand for 10 minutes. Meanwhile, in a plastic bag, combine flour, garlic salt, salt, paprika, pepper, sage, thyme and basil.
Into a heavy, wide frying pan with a lid, pour oil to a depth of 1/2 inch. Without drying, place chicken, a few pieces at a time, in bag and shake to coat. Arrange chicken without crowding, skin side down, in unheated oil.
Cover pan and place over medium-high heat. When chicken begins sizzling loudly (about 7 minutes), begin timing -- cook for 15 minutes. With tongs, turn pieces over and continue cooking, uncovered, until meat near thighbone is no longer pink when slashed (about 10 more minutes). Lift out chicken and allow to drain briefly on paper towels. Serve hot or let cool to room temperature. Makes 4 servings.
"Easy Basics for Good Cooking" by Sunset Books
Sunday, February 27, 2000
