More Great Recipes: Poultry

Best Fried Chicken EVER


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 cups buttermilk
1/4 cup Dijon mustard
2 tablspoons onion poder with green onion and parsley
5 teaspoons salt
4 teaspoons dry mustard
4 teaspoons cayenne pepper
2 1/2 teaspoons ground black pepper
1 frying chicken, cut in 8 pieces
3 cups flour
1 tablespooon baking powder
1 tablespoon garlic powder
5 cups peanut oil for frying


In 1 gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teasp;oon dry mustard, 1 teaspoon cayene pepper 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 13x9x3" baking 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 10-11" pot. Attach deep-fry thermometer. Heat oil over medium-high heat to 350 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 temperatre between 380 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 large rack set on making sheet. Reheat oil to 350 degrees and repeat frying with remining 4 pieces of chicken.



Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.


Pairs Well With


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