Deviled Fried Chicken
Here’s a chicken recipe sent to me by Katie M of Suffolk, Virginia.
Deviled Fried Chicken
Ingredients:
2 cups buttermilk
1/4 cup Dijon mustard
2 tbsp onion powder
5 tsp salt
4 tsp dried mustard
4 tsp cayenne pepper
2 1/2 tsp ground black pepper
1 3 to 4 pound frying chicken, cut into 8 pieces
3 cups all purpose flour
1 tbsp baking powder
1 tbsp garlic powder
5 cups or more peanut oil for frying
Directions:
In a 1 gallon resealable plastic bag add mixed buttermilk, Dijon mustard, 1 tbsp onion powder, 1 tsp salt, 1 tsp dried mustard, 1 tsp cayenne and 1 tsp black pepper. To this, add the chicken pieces.
Seal bag, eliminating all air. Turn bag to coat chicken evenly. Refrigerate at least 1 to 2 days, turning bag occasionally.
Whisk flour, baking powder, garlic powder, remaining 1 tbsp onion powder, 4 tsp salt, 3 tsp dried mustard, 3 tsp cayenne and 1 1/2 tsp black pepper in a 13×9x2 inch glass dish. With marinade still clinging to chicken pieces, add chicken to flour mixture; turn to coat thickly.
Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to re coat with flour mixture.
Pour oil to a depth of 1 1/4 inches into a deep 10 to 11 inch diameter pot. Attach deep-fry thermometer. Heat oil over medium high heat to 350 degrees.
Add 4 pieces of chicken, skin side down, to oil. Reduce heat to medium low and fry for 5 minutes, adjusting heat to maintain oil temperature between 280 and 300 degrees. 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 a cookie sheet.
Reheat oil to 350 degrees. Repeat frying of remaining chicken. Serve warm, or at room temperature within 2 hours or chill up to 1 day and serve cold.
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