Epicurious

2 cups buttermilk 1/4 cup Dijon mustard 2 tablespoons onion powder 2 green onions, chopped 1 tablespoon parsley, chopped 4 teaspoons dry mustard 4 teaspoons cayanne pepper 2 1/2 teaspoons ground black pepper 8 boneless chicken breasts ( or 3 pounds of chicken parts) 3 cups all purpose flour 1 tablespoon baking powder 1 tablespoon garlic powder 5 cups (peanut) oil for frying

In a 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, green onion, parsley, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayanne, and 1 teaspoon black pepper. Add chicken. Seal bag, eliminating as much air as you can. Turn bag to coat chicken evenly. Refrigerate at least one day and up to two days, turning the bag occasionally. Whisk flour, baking soda, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayanne, and 1 1/2 teaspoons black pepper in a 13 x 9 x 2-inch glass dish. Dredge dripping chicken pieces in flour mixture; turn to coat thickly and evenly. Let chicken stand in flour mixture for an hour, turning occasionally. Pour oil to a depth of 1 1/2 inches in a large skillet. Heat on medium high heat until oil is fragrant or to 350 degrees. Reduce heat to medium low and fry 4 pieces of chicken for 5 minutes, keeping temperature beyween 280 and 300 degrees, or keeping the oiling bubbling around the chicken. Turn the chicken and fry for 7 minutes. Turn the chicken and fry for another 3 minutes. Remove and drain chicken. Reheat oil to 350 degress and fry remaining chicken using directions above. Chicken can be served warm, at room temperature, or even chilled after a day in the refrigerator.

Serves 6-8

20 minutes prep plus a dayand an hour of marinating time

15 minutes

Easy

paul

2004-03-07 15:45:20

Deviled is Southern for spicy. This takes some planning as the chichen needs to marinate for a day, but the outcome is worth the wait.