Deviled Fried Chicken


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24hrs 15mins

Ingredients Nutrition


  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. Add chicken pieces.
  3. Seal bag, eliminating air.
  4. Turn bag to coat chicken evenly.
  5. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
  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. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly.
  8. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
  9. Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot.
  10. Attach deep-fry thermometer.
  11. Heat oil over medium-high heat to 350°F.
  12. Add 4 pieces of chicken, skinned side down, to oil.
  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. Using wooden spoons, turn chicken over.
  15. Fry 7 minutes.
  16. Turn chicken over again.
  17. Fry until deep golden brown and cooked through, about 3 minutes longer.
  18. Using same spoons, transfer chicken to large rack set on baking sheet.
  19. Reheat oil to 350°F.
  20. Repeat frying with remaining 4 pieces of chicken.
  21. Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.
  22. Serves 4.

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