Deviled Fried Chicken
"Deviled is a southern term for a dish that is highly seasoned. To make life easier, have the butcher cut up the chicken, and use a small chicken — around three pounds — so that it will cook through quickly. If you're cutting it yourself, start by going along both sides of the backbone with kitchen shears or a large knife. Once the backbone has been removed, cut the chicken into eight pieces (two breasts, wings, legs and thighs); include the top third of each breast with the wings for a more generous serving. The chicken needs to marinate for at least a day, so plan accordingly. See how to joint a chicken...."
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 (for frying)
ADVERTISEMENT