Deviled Fried Chicken Recipe

How to make it

---

• Prep time does not include marinade and coating of chicken
• 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.
• Add chicken pieces.
• Seal bag, eliminating air.
• Turn bag to coat chicken evenly.
• Refrigerate at least 1 day and up to 2 days, turning plastic bag
• occasionally.
• 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.
• With marinade still clinging to chicken pieces (do not shake
• off excess), add chicken to flour mixture; turn to coat thickly.
• Let chicken stand in flour mixture for 1 hour, turning chicken
• occasionally to recoat with flour mixture.
• Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter
• pot.
• Attach deep-fry thermometer.
• Heat oil over medium-high heat to 350F.
• Add 4 pieces of chicken, skinned side down, to oil.
• Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280F and 300F (oil should bubble constantly around chicken).
• Using wooden spoons, turn chicken over.
• Fry 7 minutes.
• Turn chicken over again.
• Fry until deep golden brown and cooked through, about 3 minutes longer.
• Using same spoons, transfer chicken to large rack set on baking sheet.
• Reheat oil to 350F.
• Repeat frying with remaining 4 pieces of
• chicken.
• Serve chicken warm or at room temperature within 2 hours,
• or chill up to 1 day and serve cold.