Deviled Fried Chicken - cooking recipe

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 1/4 lb) fryer chickens, backbone removed and chicken cut into 8 pieces with skin removed (except wings)
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups peanut oil (for frying)

Preparation

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\u00b0F.
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\u00b0F and 300\u00b0F (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\u00b0F.
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.