Moseberth’s has been a Virginia institution for more than 70 years, serving up the best fried chicken for miles. (The restaurant averages 700 pounds of chicken sold every day.) The recipe may be simple, but it’s been perfected over the decades: Chicken pieces are dunked in a batter made with seasoned flour, eggs and baking soda, dredged in seasoned flour (containing plenty of black pepper), and fried for nearly 20 minutes in 315-degree oil (low and slow is key). Order up a box and you’ll receive a half chicken with coleslaw, fries and hush puppies; the end result is nicely rendered, super-tender and, as Guy Fieri said when he visited for an episode of “Diners, Drive, and Dives,” crunchitatious.
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