Procedure
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Remove backbone from fryer and cut chicken into 8 pieces. In a 1 gallon
resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon of onion
powder, 1 teaspoon of salt, 1 teaspoon of dry mustard, 1 teaspoon of cayenne
and 1 teaspoon of black pepper. Add chicken pieces. Seal bag, eliminating
air. Turn bag to coat chicken evenly.
Refrigerate at least 1 day and up to 2 days, turning plastic bag
occasionally.
Whisk flour, baking powder, garlic powder, remaining 1 tablespoons of onion
powder, 4 teaspoons of salt, 3 teaspoons of dry mustard, 3 teaspoons of
cayenne (I omit the cayenne from the flour mixture. Too hot for me) and 1
1/2 teaspoons of black pepper in 13x9x2" glass dish. With marinade still
clinging to chicken pieces (do not shake off excess), add chicken to flour
mixture; turn to coat thickly. Let chicken stand in flour mixture for 1
hour, turning chicken occasionally to re-coat with flour mixture.
Pour oil to depth of 1 1/4" into deep 10-12" in diameter pot. Attach a deep
fry thermometer. Heat oil over medium-high heat to 350 degrees.
Add 4 pieces of chicken, skinned side down, to oil. Reduce heat to
medium-low and fry 5 minutes, adjusting heat to maintain oil temperature
between 280 and 300 degrees (oil should bubble constantly around chicken).
Using wooden spoons, turn chicken over. Fry 7 minutes. Turn chicken over
again. Fry until deep golden brown and cooked through, about 3 minutes
longer. Using same spoons, transfer chicken to a large rack set on baking
sheet. (To prevent the crust from breaking and to keep moisture sealed in,
use wooden spoons rather than tongs or a fork to turn over the chicken
piecesas they fry). Reheat oil to 350 degrees. Repeat frying with remaining
4 pieces of chicken.
