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Mary Mac's Tea Room Fried Chicken
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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
Ingredients:
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1 (3- to 3 1/2-pound) chicken, cut into 8 pieces
4 teaspoons salt, divided
2 teaspoon white pepper, divided
Peanut oil
1 cup water
3 cups all-purpose flour, divided
Instructions:
Sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon white pepper. 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 water, 1 cup flour, 1 teaspoon salt and 1/2 teaspoon white pepper. In a separate bowl, combine 2 cups all-purpose flour, 2 teaspoons salt and 1 teaspoon white pepper.
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)
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)
Notes:
This recipe calls for 1 hour of chilling time.
Nutrition:
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.
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