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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: 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, into the 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 to sizzle
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 on paper towels. Serve hot or let cool to room
temperature.
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