Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Bon Appétit, August 1998
Servings: 4
2 cups buttermilk
¼ cup dijon mustard
2 tablespoons onion powder, divided
5 teaspoons salt, divided
4 teaspoons dry mustard, divided
4 teaspoons cayenne, divided
2 ½ teaspoons black pepper, divided
3 pounds frying chicken, skinned
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups peanut oil
Remove backbone from fryer and cut chicken into 8 pieces. In a 1 gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoons 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 tablespoons onion powder, 4 teaspoon salt, 3 teaspoon dry mustard, 3 teaspoon cayenne and 1 ½ teaspoon black pepper in 13x9x2 inch glass dish. With marinade still clinging to chicken pieces — do not shake off excess. Add chicken to flour mixture and 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 ¼ inches into deep 10 to 12 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 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 a large rack set on baking sheet. To prevent the crust from breaking and to keep moisture sealed in, use wooden spoons rather than tongs or a fork to turn over the chicken pieces as they fry.
Reheat oil to 350°F. Repeat frying with remaining 4 pieces of chicken.