Preparation:
Make the buttermilk marinade: Combine the buttermilk, mustard,
1 teaspoon salt, cayenne, and black pepper in a gallon-size
sealable plastic bag or a large bowl with a tight-fitting
lid. Add the chicken pieces and turn to coat. Seal and refrigerate
for at least 2 hours or overnight.
Coat the chicken: Preheat oven to 150 degrees F. Whisk
together flour, baking powder, garlic powder, and remaining
salt in a 13- by 9- by 2-inch pan. Add chicken pieces, turn
to coat, and let them sit for 10 minutes, turning occasionally
to recoat with flour.
Fry the chicken: Heat the vegetable shortening in a 10-
by 12-inch heavy-gauge skillet. Attach a deep-fry thermometer
and, over medium-high heat, bring the shortening to 375
degrees F. Shake excess flour from the chicken and, in batches
of four, fry the pieces until they begin to brown -- about
2 minutes on each side. Reduce heat, lower oil temperature
to about 325 degrees F, and continue to fry until chicken
is cooked through and golden brown -- about 10 minutes on
each side. Transfer the chicken pieces to a wire rack set
on a baking sheet and keep warm. Repeat, frying remaining
chicken pieces. Serve warm or at room temperature.
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