Deviled Fried Chicken

Directions

1. 1
   In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper.
2. 2
   Add chicken pieces.
3. 3
   Seal bag, eliminating air.
4. 4
   Turn bag to coat chicken evenly.
5. 5
   Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
6. 6
   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 13 x 9 x 2-inch glass dish.
7. 7
   With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly.
8. 8
   Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
9. 9
   Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot.
10. 10
    Attach deep-fry thermometer.
11. 11
    Heat oil over medium-high heat to 350°F.
12. 12
    Add 4 pieces of chicken, skinned side down, to oil.
13. 13
    Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken).
14. 14
    Using wooden spoons, turn chicken over.
15. 15
    Fry 7 minutes.
16. 16
    Turn chicken over again.
17. 17
    Fry until deep golden brown and cooked through, about 3 minutes longer.
18. 18
    Using same spoons, transfer chicken to large rack set on baking sheet.
19. 19
    Reheat oil to 350°F.
20. 20
    Repeat frying with remaining 4 pieces of chicken.
21. 21
    Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.
22. 22
    Serves 4.