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1
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.
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2
Add chicken pieces.
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3
Seal bag, eliminating air.
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4
Turn bag to coat chicken evenly.
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5
Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
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6
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.
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7
With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly.
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8
Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
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9
Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot.
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10
Attach deep-fry thermometer.
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11
Heat oil over medium-high heat to 350u00b0F.
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12
Add 4 pieces of chicken, skinned side down, to oil.
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13
Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280u00b0F and 300u00b0F (oil should bubble constantly around chicken).
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14
Using wooden spoons, turn chicken over.
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15
Fry 7 minutes.
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16
Turn chicken over again.
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17
Fry until deep golden brown and cooked through, about 3 minutes longer.
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18
Using same spoons, transfer chicken to large rack set on baking sheet.
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19
Reheat oil to 350u00b0F.
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20
Repeat frying with remaining 4 pieces of chicken.
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21
Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.
