Preparation:
In a 1 gallon resealable plastic bag, mix buttermilk, mustard, 1 T. onion powder, 1 t. salt, 1 t. dry mustard, 1 t.cayenne, and 1 t. black pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken and refrigerate up to 2 days, turning bag, occasionally. Whisk flour, baking powder, garlic powder, remaining 1 T. onion powder, 4t. salt, 3 t. dry mustard,3 t. cayenne and 1 1/2 t. black pepper in a 13x9x2" glass dish. With marinade still clinging to chicken, add chicken to flour mixture; to coat thickly. Let chicken stand in flour mixture for 1 hour. Pour oil to depth of 1 1/4 " into deep pot. Heat to 350ΓΈ. Add chicken ands fry until golden brown. About 10 minutes. Check for doneness. |
