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Martha Lou's Fried Chicken

Source of Recipe


From "Fried and True" by Lee Brian Schrager



List of Ingredients



• 1 whole chicken, cut into quarters
  
• 1-1/2 tsp kosher salt
  
• 1/2 tsp freshly ground black pepper
  
• 1 tsp seasoning salt, such as Accent
  
• 2 cups whole milk
  
• 2 cups self-rising flour
  
• 1/2 tsp kosher salt
  
• Peanut oil, for frying
  






Instructions



1. Rinse the chicken and thoroughly pat dry with paper towels. Using a sharp knife, make a slit in the center of each breast quarter, as though preparing the breast for stuffing. Make a slit in the leg quarter at the joint, making sure not to cut so far as to separate the leg from the thigh. Season the chicken pieces (including the breast cavities) thoroughly with salt, pepper, and seasoning salt. Place in a Ziploc bag or bowl, seal, and refrigerate for 2 to 3 hours or overnight.
   
   
2. Place the milk in a bowl. In a separate bowl, whisk together the flour and salt. Prepare a deep-fryer or a large (at least 6-quart) pot filled halfway with oil and heat to 350°F.
   
   
3. Dip the chicken in the milk, shaking off the excess, then in the seasoned flour. Working in batches, fry the chicken until cooked through, 16 to 17 minutes for the leg quarters and 15 minutes for the breast quarters. Drain on paper towels and serve hot.
   
   Serves 4