The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Fried Chicken


Frying chicken

House seasoning or seasoned salt

Self-rising flour

Vegetable oil


Our fried chicken is made with years of experience and love! Our cook Vertrella Brown washes and thoroughly trims the fat off of each piece of chicken before seasoning it with her own mixture of salt, pepper, paprika, and granulated garlic. After seasoning, the chicken sits in the refrigerator for about two hours. When it’s time to fry, she puts self-rising flour in a paper or plastic bag and shakes up the spiced chicken. The chicken is then dropped into the deep fryer. Vertrella has been cooking at Sea View Inn for twenty-eight years and has an innate sense for frying chicken; she goes by color and pokes it with a fork to get a feel for when it’s “ready.”
Print Recipe