Deviled Fried Chicken

Deviled Fried Chicken

  • Prep Time: 24 hrs
  • Total Time: 24 hrs 15 mins
  • Servings: 4

    • About This Recipe

    “If you like fried chicken this one is excellent and well worth the time to make! The chicken has to marinate in the buttermilk so you can start it a day or two ahead. this recipe comes from Bon Appetit, 1998.”

    Ingredients

  • 2cupsbuttermilk
  • 1/4 cupDijon mustard
  • 2tablespoonsonion powder with green onion and parsley
  • 5teaspoonssalt
  • 4teaspoonsdry mustard
  • 4teaspoonscayenne pepper
  • 2 1/2 teaspoonsground black pepper
  • 1 (3 1/4 lb)fryer chickens, backbone removed and chicken cut into 8 pieces with skin removed( except wings)
  • 3cupsall-purpose flour
  • 1tablespoonbaking powder
  • 1tablespoongarlic powder
  • 5cupspeanut oil( for frying)

    • Directions

  • 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.
  • 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.
  • 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.
  • 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.
  • Serves 4.

    • Reviews

  • “I made this recipe this weekend and followed the recipe to the T. I gave the recipe 3 stars only because the chicken turned out very moist, which I find is the case any time I marinade in buttermilk. Unfortunately, we did not share the enthusiasm others had on this dish. My DH actually asked me If I had forgotten to season the chicken. We thought it to be bland. Sorry, maybe it’s a Texas thing but we like our dishes seasoned and I thought it would be hot but we couldn’t taste it. Ended up tossing it. Sorry, again obviously a difference of opinion and taste. “

  • “Let me start by saying that the smell of the marinade alone was enough to tease my senses and keep me up half the night thinking about eating this chicken the next day.Followed your instructions detail by detail and the end result was SUPERB!!Crunchy, thick, golden brown coating with just the PERFECT amount of “kick.” Seasoning wasn’t overpowering, but you knew it was there.The chicken itself was the juiciest, most flavorful fried chicken I have ever had!!For lack of better words…we “tore this bird up!”My son wanted me to tell you that KFC better watch out!! :)I have a feeling that this dish will be frequently requested from now on, which is just fine by me!Thanks again for this GREAT RECIPE!!”

  • “This chicken is wonderful!Word of caution: don’t use your leftover flour mixture and buttermilk for pan gravy unless you like really spicy food!!I grew up having milk/pan gravy whenever we had fried chicken, so I figured I would use the leftover ingredients…Well whooooeee!! it was warm to the tastebuds!! Maybe if you want some of the flavor, just use some of each! Ah!! Live & learn!”

  • “I made this whole recipe for only the 2 of us, because we like to have leftover fried chicken. They’re aren’t any leftovers!! I left the chicken in the buttermilk mix overnight, I cut the cayenne to 2 teaspoons, because I thought that might be TOO much. Letting the chicken stand in the flour mixture really helped it to adhere to the pieces. This is a very easy recipe to prepare.The flavor is outstanding!! It came out very crisp and juicy. The peanut oil was a nice touch, gave it a great taste! This is without a doubt going to be made a LOT here!”

  • “I have always marinated by chicken in buttermilk before frying, but this recipe is awsome!I made this for my husband and his friend and they told everyone this was the best fried chicken they have ever had.I am giving this recipe to alot of wives now.It was the best fried chicken I have ever had!!!!Thank you Bev”

  • “It’s true! This is the by far the best fried chicken recipe here on Zaar. It was alot of work, but well worth it. I used my deep fryer with ‘pick of the chick’ pack. Thanks for posting this recipe.”

  • “Absolutely a winner! We made it a bit simpler by using the trusty old electric fry pan set at 350 degrees all the way through.Seemed to work just fine – maybe took a couple of minutes longer on the second half of the batch, but was easier that finding a frying thermometer, etc.Just pulled the leftovers out of the ‘fridge and, ya know what, it really IS almost better cold!”

  • “I’ve been using this recipe for years. It’s the best fried chicken EVER! I don’t cut down on the cayenne. I know it sounds like alot.. but it’s not too spicy for me. I’ve found that the chicken doesn’t have to marinate very long to become tender and succulent. Great to take in a picnic lunch basket!”

  • “I loved the idea of removing the skin on the chicken, though it was labor intensive using all drumsticks as I did.The chicken was juicy and flavorful, but I had too much breading on the chicken.I would try a thin coating of flour right before frying next time.”

  • “I came across this recipe about a year ago, and I started an account with Recipezaar just to let Bev and others know this recipe is beyond belief.I have cooked this for my family several times and they love it.The only thing I did different was use legs and thighs instead of the whole fryer chicken.Thank you for sharing a wonderful recipe.”

  • “I prepared the chicken & marinaded overnight. Did not get home till late so I BBQ the chicken. I will complete the whole recipe next time but I will also be using the marinade for a BBQ again. Thanks Bev. “

  • “Excellent! This recipe has it all – crispy,wonderfully spiced crust and juicy, tender, flavorful chicken. The marinade alone is worth 5 stars and I will also use it for baked/grilled chicken in the future. I made the recipe as directed using 3 large split breasts. I don’t have a deep fry thermometer. I started the chicken on medium high until golden brown on each side, then reduced the heat to medium. Be sure to read the directions carefully, I almost made the same mistake as Dreamgoddess. It would be helpful if the word “divided” was added to the ingredients split between the marinade and the coating.Thanks Bev – fantastic recipe!”

  • “I really goofed in the preparation for this recipe…I forgot to marinate for 24 hrs, dumped all the seasoning ingredients in the marinade instead of dividing them, and on top of all that, didn’t have time to let the chicken sit in the flour for a couple of hours.Despite all that, the chicken was delicious!I did have a slight problem with the coating adhering to the chicken, but I’m sure it was because I didn’t have time to let the chicken rest in the flour.I can’t wait to make this chicken again and do it right.”

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