My family has used this fantastic old-fashioned fried chicken dish for a very long time.
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
Ingredients
- ⅔ cup all-purpose flour
- 2 teaspoons garlic powder
- salt and pepper to taste
- 1 (4 pound) chicken, cut into pieces
- 1 quart vegetable oil for frying, or as needed
- 1 cup sherry
Instructions
- Combine flour, garlic powder, salt, and pepper in a brown paper bag. Add chicken pieces, one at a time, to flour mixture; shake the bag to coat evenly. Place coated chicken on a tray.
- Heat 1 inch oil in a large skillet over medium-high heat. Cook chicken in hot oil until golden brown and no longer pink in the center. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a paper towel-lined plate. Drain oil from the skillet.
- Return chicken to the skillet and drizzle with sherry. Cover and simmer for 20 minutes.
Nutrition Facts
| Calories | 1768 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 1 g |
| Protein | 42 g |
| Saturated Fat | 25 g |
| Sodium | 364 mg |
| Sugars | 1 g |
| Fat | 170 g |
| Unsaturated Fat | 0 g |
Reviews
Idk why so many reviewers are saying it’s not enough oil or saying it’s only 1 Tbsp of oil… the recipe calls for a quart of veg oil! My only changes were to add more seasonings to my flour besides the s&p and garlic powder (seasoning salt, onion powder, Frank’s RedHot powder, paprika) and I re-crisped up the chicken at the end. Turned out delicious!
Another skeptic turned believer! This was absolutely delicious and a wonderful surprise. I use my own spices (Lawry’s garlic salt, celery seed, black pepper and poultry seasoning) in my breading mix, but I cooked everything exactly the way it said. I cooked my vegetarian’s Morning Star chicken tenders right in the sherry with the regular chicken and both kids asked for seconds. This recipe is a keeper!
oil amount has to be wrong, i used about 1/2 inch of oil, coating was too moist for me so i cooked 10 min longer without lid, flavor was 5 stars. Will be better next time.
What a wonderful recipe! The chicken was amazing, very delicious and not dry or soggy. You definitely need more than 1 Tbl of oil for the pan to get an inch. I only added enough to make for 1/4 inch, and it was at least 3 Tbl. I didn’t have any sherry so I used 1/2 cup brandy and 1/2 cup apple juice. Very moist texture and yummy flavor!
I used this simple recipe with the sour cream recipe I found on here and I finally got it right. I used whole legs, next time I’ll just use drumsticks. You are going to need more than a tablespoon of oil. Not a low fat recipe, but a great comfort food!!
this is so good and so easy to make.
It came out soggy- will not use this recipe again
needed more oil than it says but good
I have never cooked fried chicken before. I was skeptical that this would turn out, but I was happily surprised. I fried chicken legs and I followed the recipe exactly. When the legs came out of the final simmering pan, I wasn’t happy with how soft they were. I wanted my fried chicken crispy. I took the chicken and put it in the flour and seasoning again and fried it for another 5 minutes. We loved it! I enjoyed the extra coating and was so pleased with the outcome I will surely make this again. This is great, even a novice can cook this successfully!
This was AWESOME! Everyone I made it for said it was the best fried chicken they had ever eaten.
Very Good!
I was skeptical…but this was great! Reminds me of a smothered/baked chicken. I would recommend salting the chicken before shaking it in the seasoned flour. Yummy!