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Deviled Fried Chicken

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Nutritional information

3698.4
Calories
2915 g
Calories From Fat
323.9 g
Total Fat
60.6 g
Saturated Fat
329.5 mg
Cholesterol
3791.3 mg
Sodium
83.3 g
Carbs
4.4 g
Dietary Fiber
6.6 g
Sugars
116.4 g
Protein
889g
Serving Size

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Deviled Fried Chicken

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Cuisine:

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.

  • 24hrs 15mins
  • Serves 4

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 24hrs 15mins   |  Serves: 4

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.

11
Done

Heat oil over medium-high heat to 350°F.

12
Done

Add 4 pieces of chicken, skinned side down, to oil.

13
Done

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
Done

Using wooden spoons, turn chicken over.

15
Done

Fry 7 minutes.

Bobby Ryan

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Featured Image
previous
Tinker’s Cuddy / Homemade Frosty Paws
I made this tonight and it was terrible! It was the goopiest messiest looking glop we have seen in a long while! Followed the recipe and had to cook for an hour but it went to the trash! My wife took one bite and told me to never make it again
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