Source of Recipe
From "Southern Country Cooking from the Loveless Café"
"Martha White self-rising flour is a staple in all Southern pantries and the basis for the breading used on Loveless fried chicken. According to Tom, 'The breading is what made Loveless fried chicken famous, and the frying technique is critical too.'"
List of Ingredients
2 fryer chickens (3 pounds or less), cut up
Fried Chicken Flour:
1¾ cups self-rising flour
2 Tbsp Loveless Seasoned Salt (recipe follows)
1 tsp black pepper
2½ tsp garlic powder
Vegetable oil, for frying
Cut the chickens into eighths. Rinse them in cold water and let them soak in fresh cold salted water for at least 30 minutes. Drain and pat them dry.
Mix thoroughly the flour, seasoned salt, pepper, and garlic powder to make the fried chicken flour.
Heat an inch of vegetable oil in a large skillet over medium-high heat (375°F in an electric skillet). Dredge the chicken through the flour mixture, coating well on both sides. Place the chicken in the hot oil, making sure the chicken pieces aren't touching each other.
When the chicken is browned, about 5 minutes, turn the pieces over and reduce the heat to medium (300°F), cover, and cook for 20 minutes. Then, remove the lid, bring the heat back to medium-high and turn the chicken, cooking an additional 5 to 7 minutes. Let the chicken drain on paper towels before eating.
Makes enough for 1½ pounds chicken.
Loveless Seasoned Salt:
"Tom cautions to use this salt judiciously. 'Remember: You can't take salt out, but you can always add it.'"
1 cup kosher salt
⅓ cup garlic salt
3 Tbsp celery salt
2 Tbsp dry mustard
½ tsp rubbed sage
1 tsp dried rosemary
1½ tsp dried oregano
1 tsp dried thyme
Blend together the kosher salt, garlic salt, celery salt, dry mustard, sage, rosemary, oregano, and thyme. Store in an airtight container.
Makes 1¾ cups.