Buttermilk Fried Chicken

Serves: 5
Total Calories: 2,256


2 cups buttermilk
1/4 cup Dijon style mustard
1 tablespoon chopped onion
4 teaspoons salt, divided
1 tablespoon parsley flakes
4 teaspoons dry mustard, divided
4 teaspoons cayenne pepper, divided
2 1/2 teaspoons ground black pepper, divided
1 (3-pound) fryer chicken, cut up
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
1 tablespoon oregano
5 cups peanut oil


In a 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, onion, 1 teaspoon salt, parsley, 1 teaspoon dry mustard, 1 teaspoon cayenne pepper, and 1 teaspoon black pepper. Add chicken pieces. Seal bag and turn to coat chicken; refrigerate overnight.

Whisk flour, baking powder, garlic powder, 3 teaspoons salt, 3 teaspoons each dry mustard and cayenne, and 1 1/2 teaspoons black pepper in 13x9x2-inch glass dish. With marinade still clinging to chicken pieces, add chicken to flour mixture; turn to coat. Let chicken stand in flour mixture for 1 hour, turning occasionally. Pour oil to depth of 1 1/4-inch into a deep frying pan. Heat oil to 350°. Fry chicken to a golden brown, turning frequently and keeping the oil bubbling constantly. Use wooden spoons or tongs to turn chicken, and remove when done to a rack to cool and drain.

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Nutritional Facts:

Serves: 5
Total Calories: 2,256
Calories from Fat: 1,931

This Buttermilk Fried Chicken recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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