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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.