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Lynn Crawford’s Southern Fried Chicken

Food Network Canada
YIELDS
4 servings
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Ingredients

2
cup buttermilk
cup Dijon mustard
2
Tbsp onion powder
4
tsp salt
4
tsp dry mustard
4
tsp Southern dry spice rub
2
tsp ground black pepper
1 1
pound fryer chicken, backbone removed, cut into 8 pieces (3 lbs)
4
cup all purpose flour
1
Tbsp baking powder
1
Tbsp garlic powder
5
cup peanut oil (for frying)
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Directions

Step 1

In a large mixing bowl add the buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 2 teaspoon dry spice rub, 1 teaspoon black pepper and whisk together. Add chicken pieces. Refrigerate at least 4 hours.
Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 3 teaspoons salt, 3 teaspoons dry mustard, 2 teaspoons dry spice rub and 1 teaspoon black pepper in a large mixing bowl. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture. Toss the chicken and coat with flour mixture.

Step 2

Pour oil to depth of 1 1/4 inches into deep pot. Heat oil over medium-high heat to 350°F. Add 4 pieces of chicken, skinned side down into the oil. Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F. Turn chicken over and continue to fry for 7 minutes. Turn chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Remove the chicken from the oil and place onto paper towel to dry.

Step 3

Reheat oil to 350°F. Repeat frying with remaining 4 pieces of chicken. Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.

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