Easy Fried Chicken
|Frying chicken||3 Pound, cut into pieces (1 Bird)|
|Chicken||3 Pound, cut into pieces (1 Bird)|
|Dry sherry||2 Tablespoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Garlic salt||1 Teaspoon|
|Dry basil||1⁄4 Teaspoon|
|Thyme leaves||1⁄4 Teaspoon|
|Rubbed sage||1⁄4 Teaspoon|
|Salad oil||2 1⁄2 Cup (40 tbs) (For Deep Frying)|
Place chicken in a shallow pan and sprinkle with 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 let drain briefly on paper towels.