Categories: Poultry

Ingredients

• BUTTERMILK MARINADE:
• 2 cups buttermilk
• 1 Tbsp Dijon mustard
• 1 tsp salt
• 1 tsp dry mustard
• 1 tsp cayenne pepper
• 1 tsp cracked black pepper
• .
• FRIED CHICKEN:
• 1 (3-1/2-pound) chicken, cut into 8 pieces
• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1 Tbsp garlic powder
• 1/2 tsp salt
• 5 cups vegetable shortening

Directions

1. In a gallon-sized sealable plastic bag or a large bowl with a tight-fitting lid, combine the buttermilk, mustard, salt, dry mustard, cayenne, and black pepper. Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2 hours or overnight.

2. Preheat oven to 150° F. In a 13-x9-x2-inch pan, whisk together flour, baking powder, dry garlic, and salt. Add chicken pieces and turn to coat thickly. Let the chicken stand 10 minutes, turning occasionally to re-coat with flour. Shake off excess flour before frying.

3. In a 10-inch by 12-inch heavy-gauge skillet with a deep-fry thermometer attached, heat the vegetable shortening over medium-high heat, bringing it to 375° F. In batches of four, fry the chicken pieces, turning once when the coating is sealed and begins to brown — 3 to 4 minutes.

4. Reduce the heat to medium to lower the temperature to 325° F. Maintain temperature and continue to fry, turning the pieces halfway through cooking time until chicken is golden brown and cooked through — about 20 more minutes.

5. Transfer to a wire rack on a baking sheet and place in oven to keep warm. Repeat the procedure for the remaining batches. Serve warm or at room temperature. (Makes 8 servings.)

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