Deviled Fried Chicken Recipe
Description:
If you’re a fried chicken aficionado, prepare yourself for a culinary delight with this recipe. Hailing from the esteemed Bon Appetit magazine in 1998, this deviled fried chicken is not just another fried chicken recipe; it’s an experience worth savoring. The chicken undergoes a luxurious soak in buttermilk, infusing it with flavor and tenderness, making it a dish that’s well worth the time investment. Perfect for a weeknight indulgence or any occasion where you crave that crispy, succulent goodness.
Cooking Time: 15 minutes
Preparation Time: 24 hours
Total Time: 24 hours and 15 minutes
Recipe Category: Chicken Breast
Keywords: Whole Chicken, Chicken, Poultry, Meat, Weeknight, Deep Fried, Stove Top
Nutritional Information (Per Serving):
- Calories: 3698.4
- Fat Content: 323.9g
- Saturated Fat Content: 60.6g
- Cholesterol Content: 329.5mg
- Sodium Content: 3791.3mg
- Carbohydrate Content: 83.3g
- Fiber Content: 4.4g
- Sugar Content: 6.6g
- Protein Content: 116.4g
Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Buttermilk |
| 1/4 | Dijon Mustard |
| 2 | Onion Powder with Green Onion and Parsley |
| 5 | Salt |
| 4 | Dry Mustard |
| 4 | Cayenne Pepper |
| 2 1/2 | Ground Black Pepper |
| 1 | Fryer Chickens |
| 3 | All-Purpose Flour |
| 1 | Baking Powder |
| 1 | Garlic Powder |
Instructions:
-
In a 1-gallon resealable plastic bag, combine the buttermilk, Dijon mustard, 1 tablespoon of onion powder, 1 teaspoon of salt, 1 teaspoon of dry mustard, 1 teaspoon of cayenne, and 1 teaspoon of black pepper.
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Add the chicken pieces to the bag.
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Seal the bag, removing any excess air, and turn it to evenly coat the chicken. Refrigerate for at least 1 day, and up to 2 days, turning the bag occasionally to ensure thorough marination.
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In a 13 x 9 x 2-inch glass dish, whisk together the flour, baking powder, garlic powder, the remaining 1 tablespoon of onion powder, 4 teaspoons of salt, 3 teaspoons of dry mustard, 3 teaspoons of cayenne, and 1 1/2 teaspoons of black pepper.
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With the marinade still clinging to the chicken pieces (do not shake off excess), add the chicken to the flour mixture, turning to coat thickly.
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Let the chicken stand in the flour mixture for 1 hour, turning occasionally to recoat with the flour mixture.
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Pour oil into a deep 10- to 11-inch-diameter pot to a depth of 1 1/4 inches. Attach a deep-fry thermometer.
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Heat the oil over medium-high heat to 350°F (175°C).
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Add 4 pieces of chicken, skinned side down, to the oil. Reduce the heat to medium-low and fry for 5 minutes, adjusting the heat to maintain the oil temperature between 280°F and 300°F (140°C – 150°C) (the oil should bubble constantly around the chicken).
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Using wooden spoons, carefully turn the chicken over and fry for another 7 minutes.
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Turn the chicken over again and fry until deep golden brown and cooked through, about 3 minutes longer.
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Using the same spoons, transfer the fried chicken to a large rack set on a baking sheet.
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Reheat the oil to 350°F (175°C).
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Repeat the frying process with the remaining 4 pieces of chicken.
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Serve the deviled fried chicken warm or at room temperature within 2 hours, or chill it for up to 1 day and serve it cold.
Note: This recipe yields a total of 4 servings, ensuring there’s plenty to go around for everyone to enjoy. So, roll up your sleeves, get ready to fry, and treat yourself to the crispy, flavorful goodness of this deviled fried chicken. Whether served piping hot or chilled, it’s bound to be a crowd-pleaser! 🍗
