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Deviled Fried Chicken

    2 cups buttermilk
    1/4 cup Dijon mustard
    2 tablespoons onion powder
    5 teaspoons salt
    4 teaspoons dry mustard
    4 teaspoons cayenne pepper
    2 1/2 teaspoons ground black pepper
    1 (3 1/4 lb.) fryer chicken, cut into 8 pieces
    3 cups all purpose flour
    1 tablespoon baking powder
    1 tablespoon garlic powder
    5 cups (or more) peanut oil (for frying)

  In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard,
 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard,
 1 teaspoon cayenne and 1 teaspoon 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 tablespoon
 onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons
 cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch 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 recoat with flour mixture.

  Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter
 pot. Attach deep-fry thermometer. Heat oil over medium-high heat to
 350F. 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 280F and 300F (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 large rack set on baking sheet.

  Reheat oil to 350F. Repeat frying with remaining 4 pieces of
 chicken. Serve chicken warm or at room temperature within 2 hours,
 or chill up to 1 day and serve cold.