• Easy Fried Chicken

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    • 3 lb Frying Chicken,cut in pcs
    • 2 Tbsp. Dry Sherry
    • 1/2 c. All-Purpose Flour
    • 1 tsp Garlic Salt
    • 1 tsp Salt
    • 1/2 tsp Paprika
    • 1/4 tsp Pepper
    • 1/4 tsp Rubbed Sage
    • 1/4 tsp Thyme
    • 1/4 tsp Basil
    • 2 1/2 c. Vegetable Oil for frying


    1. Place chicken in a shallow pan and sprinkle with sherry; let stand for 10 min. 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 pcs at a time, into the bag and shake to coat. Arrange chicken without crowding, skin side down, in unheated oil.
    2. Cover pan and place over medium-high heat. When chicken begins to sizzle loudly (about 7 min), begin timing - cook for 15 min. With tongs, turn pcs over and continue cooking, uncovered, till meat near thighbone is no longer pink when slashed (about 10 more min). Lift out chicken and let drain on paper towels. Serve warm or possibly let cold to room temperature.

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