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1
cut chicken into breast, thighs, legs and wings.
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2
place chicken pieces in a zip lock bag with 4 cups of balsamic vinaigrette marinade.
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3
Let chicken marinade 12 hours in refridgerator.
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4
WET Batter - place 2 cups of all purpose flour, 1 cup of corn starch, 1/2 cup of mustard powder, 2 tbs of backing powder, 1 tbs of paprika, 1 tbs cayenne, 1 tbs onion powder, 1 tbs salt and 4 cups of chicken stock in a mixing bowl.
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5
Mix wet batter in a bowl with a hand mixer with whisk attachment. Mix until thinner than pancake batter. Place 5 ice cubes in batter to chill the batter. Once ice cubes melt give a final whisk.
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6
Place 4 cups of all purpose flower in a seperate bowl for dredging.
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7
remove chicken from marinade right out of the refrigerator and place on a drying rack.
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8
once drained place chicken pieces in wet batter for a good coating.
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9
remove chicken from wet batter and place in dry flower dredge and toss for the dry coating. Once a generous coating is applied, slap two pieces together to remove loose flower and proceed to fryer.
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10
Deep fry chicken at 340 degrees for 12 minutes in a medium cast iron dutch oven. Use shortening for the oil. Roll chicken at 8 minutes and remove after cooking for 12 minutes. Fry like pieces together until finished.
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11
Chicken and batter need to be cold to the touch before frying.
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12
You can adjust the seasoning to your taste depending on what you want your chicken to taste like, Spicey or Mild.
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13
Try to keep oil at 340 degrees, a 5 degree +/- variance is ok.
