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.
The cooking time was spot on - for the size chicken I used. You may have to fry a bit longer if your fryers are really large. I check pcs. with instant read thermometer to make sure they're done perfectly.