Deviled Fried Chicken

Course : Chicken
Serves: 1
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2 cups buttermilk
1/4 cup dijon mustard
2 tablespoons onion powder with parsley and green onion
5 teaspoons salt
4 teaspoons dry mustard
4 teaspoons cayenne pepper
2 1/2 teaspoons black pepper
3 pounds chicken -- your choice
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups oil -- for frying

Preparation / Directions:

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.

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