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

Serves: 8

Ingredients

  • 2 lbs. chicken drumsticks
  • 4 cups buttermilk
  • ½ 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

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 2 lbs. chicken drumsticks
  • 4 cups buttermilk
  • ½ 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories470
Total Fat20g
Saturated Fat6g
Cholesterol110mg
Sodium1650mg
Total Carbohydrate42g
Dietary Fiber2g
Sugars5g
Protein30g