"Deviled Fried Chicken"
No, no, not like Deviled Eggs--although they would be yummy with this!--"deviled" as in the original meaning of "deviled:" highly seasoned.
Like, "really yummy."
Anyway, here's the recipe for super-yummy fried chicken. Plan ahead, because it needs to marinate for 24 to 48 hours. Also, check your spices before you start; it takes a LOT! Enjoy!
For the Marinade:
2 Cups Buttermilk
1/4 Cup Dijon Mustard
1 Tablespoon Onion Powder
1 teaspoon Salt
1 teaspoon Dry Mustard
1 teaspoon Cayenne Pepper
1 teaspoon Black Pepper
8 pieces Chicken (use the same size pieces of Chicken--for instance, all bone-in thighs--for a more equal frying time)
In a 1-gallon resealable bag, mix all of the Marinade ingredients, coating chicken completely. Refrigerate AT LEAST one day, and up to two days, turning bag occasionally.
My Chicken, during the marinating process.
3 Cups Flour
1 Tablespoon Onion Powder
4 teaspoons Salt
1 Tablespoon Dry Mustard
1 Tablespoon Cayenne Pepper
1 1/2 teaspoon Black Pepper
1 Tablespoon Baking Powder
1 Tablespoon Garlic Powder
Oil for frying
Mix the flouring mixture in a 9 x 13 pan. With marinade still on Chicken (do not shake off excess), add Chicken to the Flour Mixture; coat thickly. Let Chicken stand in flour for 1 hour, turning occasionally to re-coat.
Pour Oil to 1-1/4" deep in a large, deep pan (8-qt size works great). Do Not, I repeat, DO NOT use your skillet.
I caught the stove on fire.
Here's what it looked like while I was trying to get it snuffed out. What you don't see behind me is the panicked children holding the fire extinguisher and all of the hot oil that splattered when I was removing the skillet from the flames. And you don't see the flames. They're under the pan lids:
Okay, back to the instructions:
Pour Oil to 1-1/4" in a Large Pan, heat to 350* on thermometer. Carefully add 4 pieces of Chicken. Fry 5 minutes at 280*-300* (Oil should bubble constantly around Chicken). Using wooden spoons (or tongs, but be very careful not to break off the crust), turn Chicken over. Fry 7 minutes. Turn Chicken over, fry until golden brown, about 3 minutes (if you are frying this in the upper heat range--300*--you may not need to fry for the final 3 minutes). Transfer to a cooling rack set on a plate or jelly roll pan. Continue to fry remaining Chicken.
Serve warm or a room temperature within 2 hours or chill and serve cold. To keep the Chicken crisp, place the cooling rack and jelly roll pan in a 200* oven while you fry the remaining Chicken.
Adapted from Bon Apetit, August 1998