I already know this is best fried chicken ever!!
Fried Chicken
Simply seasoned and fried, with a thin, crisp coating and tender, juicy meat, the fried chicken at Martha Lou's Kitchen is some of the best we've ever tasted. This recipe first appeared in our May 2011 issue, with the article Specialty of the House.
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Credit: Todd Coleman
SERVES 8
Peanut oil, for frying
4 cups flour
Kosher salt and freshly ground black pepper, to taste
2 3–4 lb. whole chickens, cut into quarters
2 cups milk
2 eggs
Pour oil into an 8-qt. Dutch oven to a depth of 3″, and heat over medium-high heat until a deep-fry thermometer reads 325°. Place flour in a large bowl, season with salt and pepper, and set aside. Season chicken all over with salt and pepper. Whisk milk and eggs in a large bowl, and, working in batches, dip chicken quarters in milk mixture, then dredge in flour, shaking off excess. Place in oil and fry, turning occasionally, until chicken is cooked through and dark brown, 15 minutes for white meat, 20 minutes for dark meat. Drain on paper towels and let cool for 5 minutes before serving.
Ratings & Reviews (3)
In my opinion, not sufficient time to fry chicken with bone. I use a breadcrumb mixture (homemade breadcrumbs, grated cheese and minced parsley, egg wash and fry in vegetable oil 5 minutes or until golden. I place all fried pieces in a baking sheet and finish cooking in a 325 degree oven for an additional 30 minutes.
I've always felt it prudent to try a recipe AS WRITTEN at least once prior to offering my personal IMO's and perceived enhancements - it's respectful to both the author and the integrity of the recipe. So please, C-G, feel free to get back to us once you're actually tested the recipe AS WRITTEN with your rating and review - otherwise you're simply offering your preferred method (and a wholly different process) rather than any actual empirical contribution to the experience of the recipe AS WRITTEN.
Fried Chicken
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