Mémé fries up a memorable bird

1/2 cup seasoning salt of your choice (like Lawry's)

1/4 cup kosher salt

peanut oil (enough to fill the pan halfway)

1. Cut the chicken legs into thighs and drumsticks. Sprinkle lightly with kosher salt and black pepper. Put chicken in refrigerator for 1 hour.

2. Combine all of the dry ingredients in a large dry container and mix well with a whisk.

3. After 1 hour, take the chicken out of fridge and dip each piece into ice water quickly and put into the flour. Repeat with all pieces, dipping into water, then flour, but take care not to keep the chicken in the water long or the salt and pepper will wash away.

4. Bring peanut oil to 350 degrees in a large pot filled half way with the oil. Carefully drop the chicken into the oil and the oil should drop to 300. If the oil doesn't settle to 300 degrees, adjust the heat accordingly. When the chicken floats to the surface of the oil, let it cook for 2 minutes exactly and then carefully remove from the oil with tongs onto a kitchen towel.

5. Sprinkle the chicken with kosher salt immediately and let rest for 20 minutes. After 20 minutes, open a Miller High Life and eat the chicken.

Per serving: 436 calories, 34 grams protein, 28 grams carbohydrates, trace sugar, 21 grams fat, 139 milligrams cholesterol, 1,865 milligrams sodium, 1 gram dietary fiber.

Contact restaurant critic Craig LaBan at 215-854-2682 or claban@phillynews.com.