“Deviled” is just a Southerner’s way of saying “don’t forget the spice.” If you like deviled eggs, you’ll probably love deviled chicken, marinated in a blend of buttermilk, cayenne, and dry mustard, then coated and fried. Like most good things that come out of the South, this recipe demands a leisurely pace. You’ll want to marinate the chicken for at least a day, and then allow the chicken to rest in the seasoning for about an hour prior to frying. This is a supremely portable and packable recipe, since the chicken is delicious either hot or cold.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
In a 1-gallon resealable plastic bag, mix the buttermilk, mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne, and 1 teaspoon pepper. Add the chicken pieces. Seal the bag, eliminating air. Turn the bag to coat the chicken evenly. Refrigerate at least 1 day and up to 2 days, turning bag occasionally.
Step 2
Whisk the 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 pepper in a 13 by 9-inch glass dish. With marinade still clinging to the chicken pieces (do not shake off excess), add the chicken to the flour mixture, turning to coat thickly. Let the chicken stand in the flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
Step 3
Pour the oil to a depth of 1 1/4 inches into a 10- to 11-inch pot. Attach a deep-fry thermometer. Heat the oil over medium-high heat to 350°F. Add 4 pieces of chicken, skin side down. Reduce the heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280° and 300°F (oil should bubble constantly around chicken). Using wooden spoons, turn the chicken over. Fry 7 minutes. Turn the chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using the same spoons, transfer the chicken to a large rack set on a baking sheet.
Step 4
Reheat the oil to 350°F. Repeat frying with the remaining 4 pieces of chicken. Serve the chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.
