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.
- Neutral oil, for frying (peanut or canola)
- 4 cups (1 1/4 lb.) all-purpose flour
- Kosher salt and freshly ground black pepper, to taste
- 2 (3–4 lb.) whole chickens, cut into 6 pieces each (breasts, wings, and legs)
- 2 cups whole milk
- 2 large eggs
- In a large, deep, heavy-bottomed pot or Dutch oven fitted with a deep-fry thermometer, add oil to a depth of 3 inches. Set the pot over medium-high heat to preheat while you bread the chicken. When the oil reaches 325°F, regulate the heat to maintain that temperature.
- In a large bowl, add the flour and season generously with salt and freshly ground black pepper and set aside. In a second large bowl, whisk together the milk and eggs and set aside.
- Season the chicken pieces all over with salt and pepper. Dip the chicken pieces in the milk mixture, then dredge in in the flour mixture, shaking off any excess. Set the pieces on a large platter or baking sheet and set by the stove. Line a second large platter or baking sheet with paper towels and set that by the stove as well.
- Working in batches of 2 or 3 pieces at a time, fry the chicken, turning occasionally, until the meat is cooked through and and the breading is dark golden brown, about 15 minutes for white meat, and 20 minutes for dark meat. Using a spider skimmer or heat-resistant tongs, carefully transfer the cooked chicken to the lined platter to drain while you continue cooking the rest of the pieces. Let cool for at least 5 minutes before serving.