What’s For Dinner?
Mary Mac's Tea Room Fried Chicken
(First star is lowest, fourth star is highest)
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. The crispiness is deafening.
Hands on time: 35 minutes Total time: 1 hour and 35 minutes Serves: 6
1 (3- to 3 1/2-pound) chicken, cut into 8 pieces
4 teaspoons salt, divided
2 teaspoon white pepper, divided
1 cup water
3 cups all-purpose flour, divided
Dip chicken pieces into wet batter first then coat with flour mixture. Carefully add chicken to hot oil. Chicken should be fully submerged in oil. Fry chicken for about 18 to 20 minutes. Drain chicken on a wire cooling rack set over a rimmed baking sheet. -- Adapted from "Mary Mac's Tea Room" by Rebecca Lang with recipes by John Ferrell and Margaret Lupo (Looking Glass Books, $24.95)