Instructions: 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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