For a true southern fried chicken recipe, you can't beat this deviled fried chicken recipe. It has all the right ingredients, allows for overnight marinating time, and come out perfectly juicy and tender. Simply mouthwatering!
Cooking Time: 15 min
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 black pepper
3 pounds fryer chicken, skinned
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups peanut oil
Remove backbone from fryer and cut chicken into 8 pieces.
In a 1 gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon of onion powder, 1 teaspoon of salt, 1 teaspoon of dry mustard, 1 teaspoon of cayenne and 1 teaspoon of 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 tablespoons of onion powder, 4 teaspoons of salt, 3 teaspoons of dry mustard, 3 teaspoons of cayenne (I omit the cayenne from the flour mixture. Too hot for me.) and 1 1/2 teaspoons of black pepper in 13x9x2-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 re-coat with flour mixture.
Pour oil to depth of 1 1/4" into deep 10-12-inch diameter pot. Attach a deep fry thermometer. Heat oil over medium-high heat to 350F degrees.
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 280 and 300 degrees (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 a large rack set on baking sheet. (To prevent the crust from breaking and to keep moisture sealed in, use wooden spoons rather than tongs or a fork to turn over the chicken piecesas they fry).
Reheat oil to 350F degrees. Repeat frying with remaining 4 pieces of chicken.