Deviled Fried Chicken

Deviled Fried Chicken

2 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons onion powder
5 teaspoons salt
4 teaspoons dry mustard
4 teaspoons cayenne pepper
2 1/2 teaspoons ground black pepper
1 (3 1/4 lb.) fryer chicken, cut into 8 pieces
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups (or more) peanut oil (for frying)

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 13 x 9 x 2-inch glass
dish. With marinade still clinging to chicken pieces (do not shake
off excess), 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. Attach deep-fry thermometer. Heat oil over medium-high heat to
350F. Add 4 pieces of chicken, skinned side down, to oil. Reduce heat
to medium-low and fry 5 minutes, adjusting heat to maintain oil
temperature between 280F and 300F (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 baking sheet.

Reheat oil to 350F. Repeat frying with remaining 4 pieces of
chicken. Serve chicken warm or at room temperature within 2 hours,
or chill up to 1 day and serve cold.

__,_._,___