Fried Chicken - from Mary Mac's Tea Room

By CheeseDiva

Ingredients

• 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
• 4 teaspoons salt
• 2 teaspoons white pepper
• Peanut oil, for frying
• 1 cup water
• 3 cups all-purpose flour

Details

Preparation time 35mins
Cooking time 130mins
Adapted from southernkitchen.com

Preparation

Step 1

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.

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.

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Serves 6

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