Recipe

Deviled Fried Chicken Recipe

	Midgelet / All my dishes 1 year, 2 months ago Mustard add a unique flavor to this devil of a fried chicken. It's really very tasty and much can be prepared ahead of time prior to frying Prep:60m Cook:20m Servings:6	Midgelet
	fried chicken mustard deviled poultry crispy

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Ingredients

2 cups buttermilk

1/4 cup Dijon mustard

2 tablespoons onion powder

5 teaspoons salt

4 teaspoons dry mustard

4 teaspoons cayenne pepper

2 1/2 teaspoons ground black pepper

1 (3 1/4 lb.) fryer chicken, cut into 8 pieces

3 cups all purpose flour

1 tablespoon baking powder

1 tablespoon garlic powder

5 cups (or more) peanut oil (for frying)

Directions

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.

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Comments

laurakaay 1 year, 2 months ago said:
Sounds delicious! The perfect treat for a picnic, wanna have one? You bring the chicken, I'll bring the salad and it'll be BYOB, we'll have a blast! lol ~Laura ;D