Recipe by Bev
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.
Top Review by Just Cher
I made this recipe this weekend and followed the recipe to the T. I gave the recipe 3 stars only because the chicken turned out very moist, which I find is the case any time I marinade in buttermilk. Unfortunately, we did not share the enthusiasm others had on this dish. My DH actually asked me If I had forgotten to season the chicken. We thought it to be bland. Sorry, maybe it's a Texas thing but we like our dishes seasoned and I thought it would be hot but we couldn't taste it. Ended up tossing it. Sorry, again obviously a difference of opinion and taste.
- 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 See How It's Made
- 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 350°F.
- 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°F and 300°F (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 350°F.
- Repeat frying with remaining 4 pieces of chicken.
- Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.
- Serves 4.