Deviled Fried Chicken

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If you like fried chicken this one is excellent and well worth the time to make! The chicken has to marinate in the buttermilk so you can start it a day or two ahead. This recipe comes from bon appetit, 1998.

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Steps

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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.

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Add chicken pieces.

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Seal bag , eliminating air.

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Turn bag to coat chicken evenly.

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Refrigerate at least 1 day and up to 2 days , turning plastic bag occasionally.

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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.

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With marinade still clinging to chicken pieces , add chicken to flour mixture.

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Turn to coat thickly.

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Let chicken stand in flour mixture for 1 hour , turning chicken occasionally to recoat with flour mixture.

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Pour oil to depth of 1 1 / 4 inches into deep 10- to 11-inch-diameter pot.

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Attach deep-fry thermometer.

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Heat oil over medium-high heat to 350f.

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Add 4 pieces of chicken , skinned side down , to oil.

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Reduce heat to.

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Ingredients

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buttermilk, dijon mustard, onion powder with green onion and parsley, salt, dry mustard, cayenne pepper, ground black pepper, fryer chickens, all-purpose flour, baking powder, garlic powder, peanut oil