Buttermilk Fried Chicken

Adapted from this recipe by Anna Olson
Yield: 4-6 servings

Marinade
1 fryer chicken, cut into equal pieces
2 cups buttermilk
2 tbsp dijon mustard
1 tbsp salt
2 tsp pepper
1/2 tsp cayenne pepper
  1. Combine all ingredients in a large bowl.
  2. Cover and refrigerate for at least 6 hours and up to a day, stirring occasionally.

Fried Chicken
3 cups flour
1 tbsp baking powder
1 tbsp salt
1 tsp pepper
6 cups vegetable oil, for frying
  1. In a large, flat dish, combine flour, baking powder, salt, and pepper.
  2. Without shaking off excess liquid, lift chicken pieces out of marinade and coat in flour mixture. Let chicken sit in flour, turning occasionally, while heating oil.
  3. In a large, heavy bottomed pot, fill half way with oil.
  4. Heat oil over medium high heat until it reaches 350F.
  5. Add 4 pieces of chicken and reduce heat to medium low.
  6. Fry chicken for 12 to 14 minutes, turning once. Adjust heat during cooking so that oil is around 300F.
  7. Transfer chicken to a paper towel to drain. To test for doneness, a probe thermometer should read 170F.
  8. Return oil to 350F and repeat process with remaining chicken.