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    Fried Chicken

    Source of Recipe

    Bon Appetit

    Recipe Introduction

    You don't have to cut up a whole chicken for this recipe. You can use your favorite pieces.

    List of Ingredients

    2 CUPS BUTTERMILK
    1/4 CUP DIJON MUSTARD
    2 TABLESPOONS ONION POWDER WITH GREEN ONION AND PARSLEY
    5 TEASPOONS SALT
    4 TEASPOONS DRY MUSTARD
    4 TEASPOONS CAYENNE PEPPER
    2 1/2 TEASPOONS GROUND BLACK PEPPER
    1 3-TO 3 1/4 POUND FRYER CHICKEN, BACKBONE REMOVED, CHICKEN CUT INTO 8 PIECES, SKINNED (EXCEPT WINGS)


    3 CUPS ALL PURPOSE FLOUR
    1 TABLESPOON BAKING POWDER
    1 TABLESPOON GARLIC POWDER

    5 CUPS (OR MORE) PEANUT OIL or CANOLA OIL (FOR FRYING)

    Recipe

    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 13x9x2-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 recoat with flour mixture.

    Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch diameter pot. Heat oil to 350F. Fry chicken 5 minutes. Turn and cook about 3 minutes more until deep golden brown and cooked through. Keep hot in oven while frying the rest of chicken pieces. Serve warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.

 

 

 


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