Ingredients
- • 4 teaspoons salt divided
- • 1 whole chicken (4 pounds) backbone removed chicken cut into 8 pieces
- • 3 cups buttermilk
- • 6 cups grapeseed oil or canola oil for deep frying
- • 2 cups all-purpose flour
- • 1 1/2 tablespoons dry mustard
- • 1 1/2 tablespoons paprika
- • 1 tablespoon garlic powder
- • 1 tablespoon onion powder
- • 1 teaspoon freshly ground black pepper
- • 3 large eggs
- • 2 tablespoons water
Preparation
Step 1
• To Marinate the Chicken:
• Massage 1½ teaspoons of the salt into the chicken pieces.
• Combine the chicken pieces and buttermilk in a large bowl or large shallow dish and turn the chicken pieces to ensure they are completely coated with the buttermilk.
• Cover with plastic and refrigerate for at least 2 hours and up to 1 day.
• To Prepare the Chicken for Frying:
• Preheat the oven to 300°F. Add enough oil to fill a large wok about halfway. Heat the oil over medium-high heat until it registers 350°F to 375°F on a deep-fry thermometer.
• Stir the flour dry mustard paprika garlic powder onion powder pepper and 2 teaspoons of salt in a shallow dish to blend.
• Whisk the eggs and water in a medium bowl to blend.
• Working with one chicken piece at a time lift the chicken from the marinade allowing any excess marinade to drip back into the dish then dredge the chicken pieces in the flour mixture to coat completely.
• Dredge the flour-coated chicken pieces in the egg wash.
• Dredge the coated chicken in the flour mixture again to coat completely.
• To Fry the Chicken:
• Working in 2 to 3 batches carefully place the coated chicken pieces into the hot oil and cook for about 12 minutes turning as needed until they are golden and almost cooked through.
• Using a skimmer transfer the chicken pieces to a rack set on a baking sheet to drain any excess oil.
• Bake for about 10 minutes or until the chicken pieces are cooked through but still moist and juicy. Sprinkle with the remaining salt and serve.