Ingredients

• 2 cups buttermilk
• 1/4 cup Dijon mustard
• 2 tablespoons onion powder with green onion and parsley
• 5 teaspoons salt
• 4 teaspoons dry mustard
• 4 teaspoons cayenne pepper
• 2 1/2 teaspoons ground black pepper
• 1 (3 1/4 lb) fryer chickens, backbone removed and chicken cut into 8 pieces with skin removed (except wings)
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon garlic powder
• 5 cups peanut oil (for frying)

Instructions

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.