Ultimate Deviled Southern Fried Chicken
Delight in the rich flavors of our Ultimate Deviled Southern Fried Chicken! This recipe elevates traditional fried chicken with an exquisite blend of spices and a creamy buttermilk marinade that tenderizes the chicken to perfection. The preparation involves marinating the chicken in a zesty buttermilk concoction that ensures every bite is bursting with flavor. Start the marination process a day or two in advance for optimal tenderness, and follow our detailed frying steps to achieve a crispy, golden crust. This dish is perfect for family gatherings, barbecues, or any occasion where you want to impress your guests. Serve it warm or chilled, and enjoy a true Southern classic!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
buttermilk
2 cups (none)
Dijon mustard
1/4 cup (none)
onion powder with green onion and parsley
2 tablespoons (none)
salt
5 teaspoons (none)
dry mustard
4 teaspoons (none)
cayenne pepper
4 teaspoons (none)
ground black pepper
2 1/2 teaspoons (none)
fryer chicken (backbone removed, cut into 8 pieces, skin removed except wings)
1 (3 1/4 lb) (butchered)
all-purpose flour
3 cups (none)
baking powder
1 tablespoon (none)
garlic powder
1 tablespoon (none)
peanut oil (for frying)
5 cups (for frying)
Instructions
1
In a 1-gallon resealable plastic bag, combine the buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne pepper, and 1 teaspoon black pepper.
2
Add the chicken pieces to the bag. Seal the bag tightly, ensuring to remove as much air as possible.
3
Gently turn the bag to ensure the chicken is evenly coated in the marinade. Refrigerate the bag for at least 1 day and up to 2 days, turning it occasionally to redistribute the marinade.
4
In a medium-sized mixing bowl, whisk together the flour, baking powder, garlic powder, the remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne pepper, and 1 1/2 teaspoons black pepper until well blended.
5
With the marinade still clinging to the chicken (do not shake off the excess), add the chicken pieces into the flour mixture. Turn the chicken to coat each piece thoroughly and generously in the seasoned flour.
6
Allow the chicken to rest in the flour mixture for 1 hour, turning occasionally to ensure it is coated evenly.
7
In a large, deep pot (10 to 11 inches in diameter), pour in enough peanut oil to reach a depth of 1 1/4 inches. Attach a deep-fry thermometer to the pot and heat the oil over medium-high heat until it reaches 350°F (175°C).
8
Once the oil is hot, carefully add 4 pieces of chicken into the pot, skin side down. Reduce the heat to medium-low and fry for 5 minutes. Monitor and adjust the heat to keep the oil temperature between 280°F (138°C) and 300°F (149°C), ensuring the oil bubbles constantly around the chicken.
9
Using wooden spoons, gently turn the chicken over and continue frying for another 7 minutes.
10
Flip the chicken one more time and fry until it is deep golden brown and cooked through, approximately an additional 3 minutes.
11
Using wooden spoons, transfer the fried chicken to a large rack set over a baking sheet to allow excess oil to drain.
12
Increase the oil temperature back to 350°F (175°C) and fry the remaining 4 pieces of chicken using the same process.
13
Serve the fried chicken warm or at room temperature within 2 hours, or chill and serve cold for up to 1 day.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Ultimate Deviled Southern Fried Chicken?
It is a flavor-elevated version of traditional Southern fried chicken featuring a creamy buttermilk marinade and a spicy, seasoned flour coating.
How long should the chicken marinate?
The chicken should be refrigerated in the buttermilk marinade for at least 1 day and up to 2 days for optimal tenderness.
What ingredients are in the buttermilk marinade?
The marinade consists of buttermilk, Dijon mustard, onion powder with green onion and parsley, salt, dry mustard, cayenne pepper, and black pepper.
How should the chicken be prepared before marinating?
A 3 1/4 lb fryer chicken should have the backbone removed, be cut into 8 pieces, and have the skin removed from all parts except the wings.
How many pieces of chicken does this recipe yield?
This recipe yields 8 pieces of chicken.
What are the components of the seasoned flour coating?
The coating is a blend of all-purpose flour, baking powder, garlic powder, onion powder, salt, dry mustard, cayenne pepper, and black pepper.
Should I shake off the marinade before dredging in flour?
No, you should keep the marinade clinging to the chicken as you add it to the flour mixture to ensure a thick, flavorful coating.
How long does the chicken need to rest in the flour?
The chicken should rest in the flour mixture for 1 hour, being turned occasionally to ensure an even coating.
What type of oil is recommended for frying?
The recipe recommends using peanut oil for frying.
How much oil should I use for frying?
You should use approximately 5 cups of peanut oil, or enough to reach a depth of 1 1/4 inches in a large pot.
What is the initial target temperature for the oil?
The oil should be heated to 350°F (175°C) before adding the chicken.
What temperature should the oil be maintained at during frying?
Once the chicken is added, adjust the heat to keep the oil temperature between 280°F (138°C) and 300°F (149°C).
How many pieces should I fry at one time?
You should fry the chicken in batches of 4 pieces to avoid overcrowding the pot.
How long is the total frying time per batch?
The total frying time is approximately 15 minutes: 5 minutes skin side down, 7 minutes after the first flip, and a final 3 minutes.
Why use wooden spoons to turn the chicken?
Wooden spoons are used to gently turn the chicken without piercing the crust or the meat, which helps keep the juices inside.
Where should the chicken drain after frying?
The fried chicken should be transferred to a large rack set over a baking sheet to drain excess oil.
Can this chicken be served cold?
Yes, the chicken can be served warm, at room temperature, or chilled for up to 1 day.
How much cayenne pepper is used in total?
The recipe uses 4 teaspoons of cayenne pepper in total: 1 teaspoon in the marinade and 3 teaspoons in the flour mixture.
What is the purpose of the baking powder in the flour?
Baking powder is included in the flour mixture to help create a lighter and crispier crust.
What size pot is required for frying?
A large, deep pot approximately 10 to 11 inches in diameter is recommended.
How much onion powder is required?
The recipe calls for 2 tablespoons of onion powder with green onion and parsley, split between the marinade and the flour.
Is the chicken skinless in this recipe?
The skin is removed from all pieces except the wings to allow the marinade and coating to flavor the meat directly.
What should the oil temperature be for the second batch?
The oil temperature should be increased back to 350°F (175°C) before starting the second batch of chicken.
How much Dijon mustard is used?
1/4 cup of Dijon mustard is added to the buttermilk marinade.
Within what timeframe should the chicken be served if not chilled?
If serving warm or at room temperature, it should be consumed within 2 hours.
How much garlic powder is in the recipe?
1 tablespoon of garlic powder is used in the seasoned flour mixture.
What does 'deviled' refer to in this recipe?
In this context, 'deviled' refers to the spicy and zesty flavor provided by the cayenne pepper and mustard.
Why turn the marinating bag occasionally?
The bag is turned to redistribute the marinade and ensure all pieces of chicken are evenly coated and tenderized.
How much all-purpose flour is needed?
The recipe requires 3 cups of all-purpose flour for the breading.
What is the role of dry mustard in the recipe?
Dry mustard is used in both the marinade (1 teaspoon) and the flour mixture (3 teaspoons) to provide a sharp, pungent heat.