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Fried 39

A home-style Fried 39 made with Buttermilk, Onion Powder, Salt, Cayenne Pepper, and Black Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 cup
• 2
• 5
• 4
• 2 1/2
• 3 cup
• 1
• 1
• 5 cup
• 3 tsp
• 4 pc

Method (preview)

1. 1

   Remove backbone from fryer and cut chicken into 8 pieces.

2. 2

   Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken evenly.

3. 3

   Whisk flour, baking powder, garlic powder, remaining 1 tablespoons of onion powder, 4 teaspoons of salt, 3 teaspoons of dry mustard,

4. 4

   With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly.

5. 5

   Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to re-coat with flour mixture.

6. 6

   Pour oil to depth of 1 1/4" into deep 10-12" in diameter pot.

7. 7

   Attach a deep fry thermometer.

8. 8

   Heat oil over medium-high heat to 350 degrees.

9. 9

   Add 4 pieces of chicken, skinned side down, to oil.

10. 10

    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).

11. 11

    Using wooden spoons, turn chicken over.

12. 12

    Fry 7 minutes.

13. 13

    Turn chicken over again.

14. 14

    Fry until deep golden brown and cooked through, about 3 minutes longer.

15. 15

    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).

16. 16

    Reheat oil to 350 degrees.

17. 17

    Repeat frying with remaining