This is a classic recipe for “Deviled Fried Chicken” from a 1998 Bon Appetite Magazine that has stood the test of time. You can find the original recipe at Epicurious.com. It is amazingly moist with a great crispy crust!Equipment needed:Electric Deep Fryer or deep skillet with a thermometerWire rack
Prep Time 2days
Cook Time 1hour
Total Time 2days1hour
3 ½poundsfrying chicken8 pieces (2 each wings, legs, thighs, breast). Remove the skin from the thighs and breast.
5cupsvegetable oil for frying
2cupsbuttermilkwith fat, not fat-free buttermilk
1teaspooncayenne pepperor more if desired
1tablespooncayenne pepperor more if desired
1tablespoonpaprikaoptional for color
In a large bowl with a pouring lip, make the marinade by whisking the buttermilk, Dijon mustard, onion powder, salt, dry mustard, parsley, cayenne and black pepper until combined.
Add chicken pieces to a 1-gallon resealable plastic bag. Pour the buttermilk marinade over the chicken. Seal bag, eliminating air. Turn bag over several times to coat chicken evenly. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally. (Recommend 2 days, if possible).
About 1 ½ hours before you want to start frying, prepare the flour coating. Mix flour, baking powder, garlic powder, onion powder, salt, dry mustard, black pepper, cayenne pepper and paprika if using in a medium bowl until evenly combined. Place one half of the flour in the bottom of a 13 x 9 x 2-inch glass dish or pan. With marinade still clinging to chicken pieces (do not shake off excess), place chicken on the flour coating in a single layer. Add the rest of the flour coating on top of the chicken. Gently turn the chicken pieces to coat thickly. Let chicken stand, uncovered, in flour coating for 1 hour, turning chicken occasionally to recoat with flour mixture.
Pour oil in deep fryer to maximum line. Set temperature to 320 degrees. While the fryer is heating, preheat the oven to 300 degrees F. Prepare a cookie sheet with a wire rack on top.
Depending on the size of your fryer, add the drumsticks and thighs and fry for 9 minutes. The key is to fry like pieces together for easier timing. Fry until deep golden brown. Remove fried chicken with tongs, let oil drain off, and transfer to the wire rack. Let the chicken finish cooking in the oven and stay warm.
Fry the chicken breasts next for 8 minutes and until the outside is golden brown. Transfer to the wire rack in the oven. Fry the chicken wings for 6 minutes.
Remove the chicken from the oven. Transfer the fried wings to the rack. Use a digital thermometer to confirm the interior of a chicken thigh registers at least 165 degrees and a breast 150 degrees. Let the chicken cool a bit before serving.
Fried Chicken can be served warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.