Fried chicken. It is irresistible. The Epicurious web site mentions that deviled is a southern term for a dish that is highly seasoned. With both black and cayenne pepper, this recipe is just that. The original recipe calls for a whole chicken cut into 8 pieces with the skin removed however I prefer to use chicken tenders.
In a 1-gallon resealable plastic bag pour marinade over chicken tenders and refrigerator for 4 hours. Instead of buying a carton of buttermilk, I add 1 tablespoon of fresh lemon juice (you can also use white vinegar) to a glass measuring cup and enough milk to reach the 1 cup line. Let it stand for 10 minutes before using in the recipe then give it a quick stir.
Toss the flour mixture in a 13 x 9 x 2 inch glass dish.
Add marinated chicken to flour mixture, turn to coat. Let sit in mixture for 15 minutes, turning occasionally to re-coat chicken tenders. The original recipe calls for deep-frying but I found that it’s not necessary when using chicken tenders which are small, boneless and all about the same size. They cook quickly in less oil.
Deviled Fried Chicken
Adapted from Epicurious
Ingredients for Marinade
12 chicken tenders
1 cup buttermilk or substitute as described above
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dry mustard such as Coleman’s
1/3 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 teaspoon onion powder
canola oil for frying
Flour Mixture
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon onion powder
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
Preparation
Mix buttermilk, Dijon, salt, dry mustard, cayenne pepper, freshly ground black pepper and onion powder in a two cup Pyrex measuring cup or a bowl. Pour marinade into a 1-gallon resealable plastic bag and add chicken tenders. Marinate in the refrigerator for 4 hours.
In a large glass baking dish (13 x 9 x 2 Pyrex works well) combine flour, baking powder, onion powder, salt, dry mustard, garlic powder, cayenne pepper and freshly ground black pepper.
With marinade still clinging to chicken pieces, place each piece into flour mixture. Let sit for a minute then turn pieces over to coat the other side. Let chicken stand in flour mixture for 15 minutes, turning several times to coat thickly.
Pour enough oil to reach 1/4 inch up the side of a 12 inch high-sided skillet. Heat on medium high. When the oil is hot, add half of the chicken tenders. Cook the chicken tenders until nicely browned on one side, about 2 minutes. Turn the chicken over and continue to fry another two minutes. Repeat with the remaining chicken tenders adding extra oil to the pan if needed.
This fried chicken is best served right away. Leftovers make a delicious sandwich topped with coleslaw in a crunchy torpedo roll. If you have time place fried chicken on a foil lined baking pan and heat in your toaster oven for a few minutes to crisp up the coating.
