Ingredients
-
2
-
1/4
-
2
-
5
-
4
-
4
-
2 1/2
-
1
-
3
-
1
-
-
-
-
-
Directions
Deviled Fried Chicken, 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., I loved the idea of removing the skin on the chicken, though it was labor intensive using all drumsticks as I did. The chicken was juicy and flavorful, but I had too much breading on the chicken. I would try a thin coating of flour right before frying next time., I came across this recipe about a year ago, and I started an account with Recipezaar just to let Bev and others know this recipe is beyond belief. I have cooked this for my family several times and they love it. The only thing I did different was use legs and thighs instead of the whole fryer chicken. Thank you for sharing a wonderful recipe.
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Steps
|
1
Done
|
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
Done
|
Add Chicken Pieces. |
|
3
Done
|
Seal Bag, Eliminating Air. |
|
4
Done
|
Turn Bag to Coat Chicken Evenly. |
|
5
Done
|
Refrigerate at Least 1 Day and Up to 2 Days, Turning Plastic Bag Occasionally. |
|
6
Done
|
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
Done
|
With Marinade Still Clinging to Chicken Pieces Do not Shake Off Excess, Add Chicken to Flour Mixture; Turn to Coat Thickly. |
|
8
Done
|
Let Chicken Stand in Flour Mixture For 1 Hour, Turning Chicken Occasionally to Recoat With Flour Mixture. |
|
9
Done
|
Pour Oil to Depth of 1 1/4 Inches Into Deep 10- to 11-Inch-Diameter Pot. |
|
10
Done
|
Attach Deep-Fry Thermometer. |
