Deviled Fried Chicken

Total Time: 24 hrs 15 mins Preparation Time: 24 hrs Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 cups buttermilk
• 1/4 cup dijon mustard
• 2 tablespoons onion powder with green onion and parsley
• 5 teaspoons salt
• 4 teaspoons dry mustard
• 4 teaspoons cayenne pepper
• 2 1/2 teaspoons ground black pepper
• 1 (3 1/4 lb) fryer chickens, backbone removed and chicken cut into 8 pieces with skin removed (except wings)
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon garlic powder
• 5 cups peanut oil (for frying)

Recipe

• 1 in 1-gallon resealable plastic bag, mix buttermilk, dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper.
• 2 add chicken pieces.
• 3 seal bag, eliminating air.
• 4 turn bag to coat chicken evenly.
• 5 refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
• 6 whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish.
• 7 with marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly.
• 8 let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
• 9 pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot.
• 10 attach deep-fry thermometer.
• 11 heat oil over medium-high heat to 350°f.
• 12 add 4 pieces of chicken, skinned side down, to oil.
• 13 reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°f and 300°f (oil should bubble constantly around chicken).
• 14 using wooden spoons, turn chicken over.
• 15 fry 7 minutes.
• 16 turn chicken over again.
• 17 fry until deep golden brown and cooked through, about 3 minutes longer.
• 18 using same spoons, transfer chicken to large rack set on baking sheet.
• 19 reheat oil to 350°f.
• 20 repeat frying with remaining 4 pieces of chicken.
• 21 serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.
• 22 serves 4.