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Prep Time: 1440 Minutes Cook Time: 15 Minutes |
Ready In: 1455 Minutes Servings: 4 |
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If you like fried chicken this one is excellent and well worth the time to make! The chicken has to marinate in the buttermilk so you can start it a day or two ahead. this recipe comes from Bon Appetit, 1998. 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 1/4 lb) fryer chickens, backbone removed and chicken cut into 8 pieces with skin removed (except wings) |
3 cups all-purpose flour |
1 tablespoon baking powder |
1 tablespoon garlic powder |
5 cups peanut oil (for frying) |
Directions:
1. 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.
2. Add chicken pieces.
3. Seal bag, eliminating air.
4. Turn bag to coat chicken evenly.
5. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
6. 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.
7. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly.
8. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
9. Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot.
10. Attach deep-fry thermometer.
11. Heat oil over medium-high heat to 350°F.
12. Add 4 pieces of chicken, skinned side down, to oil.
13. Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken).
14. Using wooden spoons, turn chicken over.
15. Fry 7 minutes.
16. Turn chicken over again.
17. Fry until deep golden brown and cooked through, about 3 minutes longer.
18. Using same spoons, transfer chicken to large rack set on baking sheet.
19. Reheat oil to 350°F.
20. Repeat frying with remaining 4 pieces of chicken.
21. Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.
22. Serves 4.
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