Fried Chicken - from Mary Mac’s Tea Room
Hands On Time: 35 minutes
Total Time: 1 hour and 35 minutes
1 (3- to 3 1/2-pound) chicken, cut into 8 pieces
4 teaspoons salt
2 teaspoons white pepper
Peanut oil, for frying
1 cup water
3 cups all-purpose flour
Sprinkle the chicken with 1 teaspoon salt and 1/2 teaspoon white pepper. Place on a wire rack set in a rimmed baking sheet and refrigerate for 1 hour.
In a deep fryer or large stockpot, pour enough peanut oil to come halfway up sides. Heat oil to 325 degrees over medium-high heat.
In a medium mixing bowl, combine the water with 1 cup flour, 1 teaspoon salt and 1/2 teaspoon white pepper. In a separate bowl, combine the remaining 2 cups flour with 2 teaspoons salt and 1 teaspoon white pepper.
Dip the chicken pieces into the wet batter, then transfer to the flour mixture and toss to coat. Carefully add the chicken to the hot oil. The chicken should be fully submerged in oil. Fry until the chicken is golden brown and cooked through, 18 to 20 minutes. Drain the chicken on a wire cooling rack set over a rimmed baking sheet for about 5 minutes and serve hot.
Per serving: 379 calories (percent of calories from fat, 60), 25 grams protein, 12 grams carbohydrates, 1 gram fiber, 25 grams fat (5 grams saturated), 69 milligrams cholesterol, 975 milligrams sodium.
About the recipe
While fried chicken itself is a bonafide southern classic, Mary Mac’s Fried Chicken is extra special. If you’re looking for the ultimate classic recipe, look no further.
Before hitting the deep fryer, each piece of chicken is coated in a double batter. The chicken emerges from the hot oil with a beautiful coating that looks almost curly. This recipe calls for 1 hour of chilling time.
Adapted from “Mary Mac’s Tea Room” by Rebecca Lang with recipes by John Ferrell and Margaret Lupo (Looking Glass Books, $24.95)