Martha Lou’s Fried Chicken and Braised Cabbage with Ham

Martha Lou’s Fried Chicken

Note: if you don’t have Lawry’s products handy substitute the homemade seasoning salt for both the Lawry’s products in the ingredient list

Serves 6

1 1/2 tablespoons Lawry”s Seasoned Salt
1 1/2 tablespoon Lawry’s Garlic Salt
½ teaspoon Black pepper
one 3 to 4 pound chicken, cut up
2 cups self rising flour
1 tablespoon milk
Peanut oil for deep fryer

In a small bowl combine the spices. Rub the mixture all over the chicken pieces. Cover and chill for 24 hours.

Set up two bowls – one with self rising flour and a second bowl of water combined with the milk. Dredge the chicken first in the flour, then the milk, then the flour again.

Preheat the oil in deep fryer or large Dutch oven (about 2 inches of oil if using the Dutch oven) to 350 F. Gently add the chicken and fry until golden and cooked through, about 15 minutes for white meat and 20 minutes for dark meat.

Homemade Seasoning Salt

2 tablespoons salt
2 teaspoons white sugar
3/4 teaspoon paprika
1/4 teaspoon ground turmeric
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cornstarch
In a small bowl mix all the ingredients well.

Martha Lou’s Cabbage

Serves 6 to 8

2 tablespoons olive oil
½ large onion, sliced thin
1 small red bell pepper, seeded, cored and cut in strips
1 small yellow or orange bell pepper, seeded, cored and cut in strips
1 head green cabbage, shredded
2 cups cubed ham
2 tablespoons red wine vinegar
2 teaspoons. sugar

Heat the oil in a large deep saute pan. Add the onion and peppers, cover and cook, until softened, about 10 minutes. Add the cabbage, ham, vinegar and sugar, cover and cook until tender, stirring occasionally, about 10 minutes.





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7 Responses to Martha Lou’s Fried Chicken and Braised Cabbage with Ham

  1. I have admired Sara Moulton for years. Her recipes are always reliable.

  2. Kim Ruffin says:

    Thanks to Sara and the founder and staff of Martha Lou’s restaurant! For so long I’ve left the fried chicken to fast food joints. Now, I’m eager to give it another try. So looking forward to making the Red Beans and Rice Soup too.

  3. JoAnne says:

    Please respond to my second request regarding the amount of water added to the milk on the dredge. It is unclear to me.

  4. Leslie says:

    I, too, am trying Martha Lou’s fried chicken.
    I am subbing things my way, seasoning-wise.
    I like using Old Bay for fried chicken and I’m adding Umami Sea Salt from Oaktown Spice Shop along with some elements of your homemade season posted.
    Marinading now. Cooking tomorrow. Also, using buttermilk in “the milk” vs. milk. We shall see.

    • moulton says:

      Please let us know how it comes out! I like your adjustments.

      • Leslie Warren says:

        It turned out great. That lil’ dab o’ baking powder a game changer for me. Had to make my own SRF. Made too much (chicken was on sale) and I prefer breast meat so bought thighs to share. Just delivered 2 thighs still warm to friend who can’t drive. Awaiting his verdict. I often use crushed Special K like my mom in batter and use pounded boneless skinless breast meat (1/2” – 3/4” thick) that I coat and for these I add either almond or pecan meal. Only works on these thinner pieces to not burn as shorter cooking time. I then slice and add to a spinach salad with homemade ranch dressing. I will apply Martha Lou’s take to this as well. Again… Mom— a restaurant we went to when visiting home in Dallas served a version of this. No recipe so made up my own.

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