ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Sandy's Deviled Fried Chicken
("Deviled" is a southern term for any dish that is highly seasoned)

 
Ingredients for Marinade

2 cups buttermilk

1/4 cup Dijon mustard

2 tablespoons onion powder, divided

1 tablespoon parsley

5 teaspoons salt, divided

1 packet of dry Italian seasoning mix

2 teaspoons sugar, divided

4 teaspoons dry mustard, divided

3 teaspoons cayenne pepper, divided

2 teaspoons ground black pepper, divided

3 pounds of skinned chicken parts (your preference)

_______________________________

Ingredients for Coating

3 cups all-purpose flour

1 teaspoon sugar

1 packet of dry Italian seasoning mix

1 tablespoon baking powder

1 tablespoon garlic powder

_______________________________

Ingredients for Frying

5-1/2 cups peanut oil

Directions

Mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 tablespoon parsley, 1 teaspoon salt, 1 packet of Italian seasoning mix, 1 teaspoon sugar, 1 teaspoon dry mustard, 1 teaspoon cayenne, and 1 teaspoon black pepper.

Pour mixture into a 1-gallon resealable plastic bag. Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken evenly.

Refrigerate for at least 1 day and up to 2 days, turning plastic bag occasionally.

After chicken has marinated for at least 1 day ..... In a mixing bowl, whisk flour, Italian seasoning mix, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 1 teaspoon sugar, 3 teaspoons dry mustard, 3 teaspoons cayenne, and 1 teaspoon black pepper. Mix all dry ingredients together well and transfer to a 13x9x2-inch rectangular dish.

With marinade still clinging to chicken (DO NOT shake off the excess) ..... add chicken pieces to flour mixture in the dish and turn to coat evenly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture. The marinade will keep absorbing more seasoned flour, which then fries up to form the crispy, crunchy crust.

In a large heavy (10-to-11-inch-diameter) skillet, add enough peanut oil so that it is 1-1/4 inches deep in skillet. If you have a deep-fry thermometer, the oil should reach 350 degrees before starting to fry. Add 4 pieces of chicken at a time to the oil. Reduce heat to medium-low and fry for 5 minutes, adjusting heat to keep oil bubbling constantly around the chicken.

Using wooden spoons to keep the chicken crust from breaking, turn chicken over. Fry 7 minutes and then turn chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using same wooden spoons, carefully transfer chicken to a baking sheet lined with paper towels to drain.

Repeat frying with remaining chicken, 4 pieces at a time. Remember to keep oil bubbling around chicken during frying.

Serve chicken warm or at room temperature within 2 hours.

Sandy's Note: Delicious with fried potatoes and baked beans.