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.