Buttermilk and Mustard Fried Chicken Legs
This dish requires some commitment to fry the chicken in a cast-iron pan. This can get a bit messy, but be prepared for some incredible chicken.
Serves: 8Hands-on: 15 minutesTotal: 8 hours 30 minutesDifficulty: Easy
- 2 lbs. chicken drumsticks
- 4 cups buttermilk
- 1⁄2 cup Dijon mustard
- 2 Tbsp. kosher salt
- 4 cups all-purpose flour
- 2 tsp. baking powder
- 1 Tbsp. garlic powder
- 1 Tbsp. ground paprika
- 1 tsp. ground black pepper
- 1 tsp. ground cayenne pepper
- 1 tsp. salt
- 3 cups vegetable shortening
- Marinate the chicken overnight in a mixture of the buttermilk, mustard, and salt. Remove the chicken from the marinade, but do not discard the liquid.
- Mix together the flour, baking powder, garlic powder, black pepper, cayenne pepper, and salt.
- Dredge the chicken in the flour mixture, and shake off any excess. Dip the chicken into the buttermilk marinade, then return it to the flour for a final dredging. Shake off any excess flour.
- In a cast-iron skillet, melt shortening (it should come halfway up the pan). Heat to 300°F and add the chicken to the skillet. Fry the chicken for 12 to 15 minutes per side, covered. Turn the chicken only once. The chicken should reach 165°F.
- Transfer the chicken to paper towels to drain, and blot off any excess grease. Enjoy hot or cold.