Deviled Fried Chicken
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 cups
Buttermilk1 cup
Dijon Mustard5 tsps
Salt4 tsps
Dry Mustard4 tsps
Cayenne Pepper2.5 tsps
Ground Black Pepper3 cups
All-Purpose Flour1 tbsp
Baking Powder1 tbsp
Garlic PowderDirections:
1
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
2
Add chicken pieces
3
Seal bag, eliminating air
4
Turn bag to coat chicken evenly
5
Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally
6
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
7
With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly
8
Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture
9
Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot
10
Attach deep-fry thermometer
11
Heat oil over medium-high heat to 350°F
12
Add 4 pieces of chicken, skinned side down, to oil
13
Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken)
14
Using wooden spoons, turn chicken over
15
Fry 7 minutes
16
Turn chicken over again
17
Fry until deep golden brown and cooked through, about 3 minutes longer
18
Using same spoons, transfer chicken to large rack set on baking sheet
19
Reheat oil to 350°F
20
Repeat frying with remaining 4 pieces of chicken
21
Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold
22
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
23
Add chicken pieces
24
Seal bag, eliminating air
25
Turn bag to coat chicken evenly
26
Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally
27
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
28
With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly
29
Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture
30
Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot
31
Attach deep-fry thermometer
32
Heat oil over medium-high heat to 350°F
33
Add 4 pieces of chicken, skinned side down, to oil
34
Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken)
35
Using wooden spoons, turn chicken over
36
Fry 7 minutes
37
Turn chicken over again
38
Fry until deep golden brown and cooked through, about 3 minutes longer
39
Using same spoons, transfer chicken to large rack set on baking sheet
40
Reheat oil to 350°F
41
Repeat frying with remaining 4 pieces of chicken
42
Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold