DEVILED FRIED CHICKEN

Rick Thompson

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 50F.

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.