«All
Halloween Recipes
Deviled Fried Chicken
Deviled is a southern term for a dish that is
highly seasoned. To make life easier, have the butcher cut up
the chicken, and use a small chicken around three pounds so
that it will cook through quickly. If you're cutting it yourself,
start by going along both sides of the backbone with kitchen
shears or a large knife. Once the backbone has been removed,
cut the chicken into eight pieces (two breasts, wings, legs
and thighs); include the top third of each breast with the wings
for a more generous serving. The chicken needs to marinate for
at least a day, so plan accordingly.
INGREDIENTS
2 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons onion powder with green onion and parsley
5 teaspoons salt
4 teaspoons dry mustard
4 teaspoons cayenne pepper
2 1/2 teaspoons ground black pepper
1 3- to 3 1/4-pound fryer chicken, backbone removed, chicken
cut into 8 pieces, skinned (except wings)
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups (or more) peanut oil (for frying)
For: 4 servings.
PREPARATION
1. In 1-gallon resealable plastic bag, mix buttermilk, Dijon
mustard, 1 tablespoon 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.
2. Whisk flour, baking powder, garlic powder,
remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons
dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper
in 13 x 9 x 2-inch glass dish. With marinade still clinging
to chicken pieces (do not shake off excess), add chicken to
flour mixture; turn to coat thickly. Let chicken stand in flour
mixture for 1 hour, turning chicken occasionally to recoat with
flour mixture.
3. Pour oil to depth of 1 1/4 inches into
deep 10- to 11-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°F 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 large rack set on baking sheet.
4. Reheat oil to 350°F. Repeat frying
with remaining 4 pieces of chicken. Serve chicken warm or at
room temperature within 2 hours, or chill up to 1 day and serve
cold.
