Buttermilk Fried Chicken

Ingredients

For Marinade

4 cups buttermilk 1 L

1/4 cup Dijon mustard 50 mL

3 Tbsp fine salt 45 mL

4 tsp ground black pepper 20 mL

1 tsp cayenne pepper 5 mL

2 - 3 1/2 -pound (1.75 kg) fryer chickens, cut into equal pieces 2

For Frying

6 cups all purpose flour 1.5 L

1 Tbsp baking powder 15 mL

1 Tbsp coarse salt 15 mL

1 tsp ground black pepper 5 mL

6 cups peanut or canola oil, for frying 1.5 L

Methods
1. For marinade, whisk buttermilk, mustard, salt and peppers. Pour over cut-up
chicken, cover and refrigerate for at least 6 hours and up to a day, stirring
occasionally.For frying, whisk flour with baking powder, salt and pepper in a
large flat dish. Lift chicken pieces out of marinade and, without shaking off
excess, coat with flour. Let chicken sit in flour, turning occasionally, while
heating oil.Pour oil into a large, heavy-bottomed pot or pan, so that oil only
comes halfway up the pot. Heat oil over medium-high until it reaches 350 F
(180 C) (a fryer thermometer is a great tool here). Add 4 pieces of chicken to
the pot and reduce heat to medium-low.
2. Fry chicken for 5 minutes, adjusting the heat so it hovers between 280 F (145
C) and 300 F (150 C) (oil should be constantly be bubbling) then turn over.
3. Fry 7 minutes more then turn chicken again, frying about another 3 minutes.
4. Transfer chicken to a paper towel-lined baking sheet to drain (and check for
doneness by opening chicken or using a probe thermometer).
5. Return oil heat to 350 F (180 C) and repeat process with remaining chicken.
6. Cooked chicken can be transferred to an unlined baking sheet and kept warm
in a 250 F (120 C) oven.
7. Serve warm or chill overnight and serve on a picnic!