Month: June 2014

Ingredients:

For the Marinade

• 2 cup buttermilk
• 2 Tbsp Dijon mustard
• 1-1/2 tbsp fine salt
• 2 tsp ground black pepper
• ½ tsp cayenne pepper
• 1 3-1/2 lb (1.75 kg) fryer chickens, cut into equal pieces

For Frying

• 6 cup all purpose flour
• 1 Tbsp baking powder
• 1 Tbsp coarse salt
• 1 tsp ground black pepper
• Oil for deep frying

Method:

 For the Marinade

 1. For marinade, whisk buttermilk, mustard, salt and peppers. Pour over cut-up chicken, cover and refrigerate for at least 6 hours and up to a day, stirring occasionally.

For Frying

1. For frying, whisk flour with baking powder, salt and pepper in a large flat dish. Lift chicken pieces out of marinade and, without shaking off excess liquid, coat with flour. Let chicken sit in flour, turning occasionally, while heating oil.

2. Pour oil into a large, heavy-bottomed pot or pan, so that oil only comes halfway up the pot. Heat oil over medium-high heat until it reaches 350 F (180 C) (a fryer thermometer is a great tool here). Add 4 pieces of chicken to the pot and reduce heat to medium-low. Fry chicken for 5 minutes, adjusting the heat so it hovers between 280 F (145 C) and 300 F (150 C) (oil should be constantly bubbling) then turn over. Fry 7 minutes more then turn chicken again, frying about another 3 minutes. Transfer chicken to a paper towel-lined baking sheet to drain (and check for doneness by opening chicken or using a probe thermometer to read 175 F).

3. Return oil heat to 350 F (180 C) and repeat process with remaining chicken.