Prize Winning Picnic Perfect Fried Chicken
- Author
- Posted by kristina at 1:16 PM GMT+0000
This was my grandmother’s recipe for fried chicken. I call it my own now since she’s gone. I have won several first prize awards and a few cash prizes from this recipe. Check out this link showing where I won the Milwaukee Journal Sentinel’s Fried Chicken Recipe Contest
2 cups buttermilk
1/4 cup Dijon-style mustard
2 tablespoons onion powder
with green onion and parsley (divided)
5 teaspoons salt (divided)
4 teaspoons dry mustard (divided)
4 teaspoons cayenne pepper (divided)
2 1/2 teaspoons ground black pepper (divided)
1 whole chicken (3 to 4 pounds),
backbone removed, chicken cut
into 8 pieces, skinned (except wings)
3 cups flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups (or more) peanut oil
In 1-gallon resealable plastic bag, mix buttermilk, mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne, and 1 teaspoon black pepper.
Add chicken pieces. Seal bag and eliminate air. Turn bag to coat chicken evenly. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
Whisk 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 black pepper in 9-by-13-inch glass dish.
With marinade still clinging to chicken pieces (do not shake off excess), place chicken pieces in flour mixture, turning to coat thickly.
Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to re-coat.
Pour oil to depth of 1 1/4 inches in deep, 10- to 11-inch- diameter pot. Attach deep-fry thermometer. Heat oil over medium-high heat to 350 degrees.
Add 4 pieces of chicken, skinned side down, to oil. Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280 and 300 degrees (oil should bubble constantly around chicken).
Using wooden spoons, turn chicken over. Fry 7 minutes. Turn chicken over again. Fry until deep golden brown, about 3 minutes longer, or until internal temperature reaches 165 degrees with meat thermometer. Using same spoons, transfer chicken to large rack set on baking sheet.
Reheat oil to 350 degrees. Repeat frying with remaining 4 pieces of chicken. Serve chicken hot, or chill up to 1 day and serve cold.
Makes 4 to 6 servings.