From the book: "Fried Chicken: An American Story" by John T Edge
The recipe is called "Onion-Fried Shore Chicken" Inspired by Dot and Lucille who cook at the Chalfonte Hotel in Cape May, NJ
1 Chicken, cut into 8 pieces if less then 3 pounds, 10 pieces if more then 3 pounds
2 Tablespoons salt
2 Tablespoons lemon pepper (the kind without salt)
1 Cup self rising flour
2 Medium onions, peeled and sliced into 3/4 inch rings
Salt and black pepper for sprinkling
Season chicken with 1 tablespoon salt and 1 tablespoon of lemon pepper. Mix flour and the remaining salt and lemon pepper in a brown paper bag. Add two pieces of chicken at a time, shake to coat thoroughly, and shake again after removing from the bag to remove excess flour. (save the flour)
Place chicken on wax paper or a parchment lined pan to rest for 10 minutes. Pour enough oil into a skillet to a depth of 1 1/2 inches. Heat to 350', and place half the onion rings into the skillet. After 3 or 4 minutes, when the hiss form the water in the onions quiets, remove the onions and discard. Place remaining onions in a bowl of cold water and set aside.
Slide the dark meat into the oil, skin side down, followed up by the white meat. Keep the oil between 300' and 325' and cook chicken pieces for 12 minutes per side, or until an internal temp of 170' for the dark meat and 160' for the white. Drain chicken on a wire rack.
Keep the oil in the skillet. Remove the remaining onion rings from the water and toss in the flour filled bag, shake to coat thoroughly. Fry the onion rings in the same oil until brown, sprinkle with salt and pepper, and toss on top of the chicken.