Serves: 5
Total Calories: 2,256

2 cups buttermilk
1/4 cup Dijon style mustard
1 tablespoon chopped onion
4 teaspoons salt, divided
1 tablespoon parsley flakes
4 teaspoons dry mustard, divided
4 teaspoons cayenne pepper, divided
2 1/2 teaspoons ground black pepper, divided
1 (3-pound) fryer chicken, cut up
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
1 tablespoon oregano
5 cups peanut oil

In a 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, onion, 1 teaspoon salt, parsley, 1 teaspoon dry mustard, 1 teaspoon cayenne pepper, and 1 teaspoon black pepper. Add chicken pieces. Seal bag and turn to coat chicken; refrigerate overnight.

Whisk flour, baking powder, garlic powder, 3 teaspoons salt, 3 teaspoons each dry mustard and cayenne, and 1 1/2 teaspoons black pepper in 13x9x2-inch glass dish. With marinade still clinging to chicken pieces, add chicken to flour mixture; turn to coat. Let chicken stand in flour mixture for 1 hour, turning occasionally. Pour oil to depth of 1 1/4-inch into a deep frying pan. Heat oil to 350°. Fry chicken to a golden brown, turning frequently and keeping the oil bubbling constantly. Use wooden spoons or tongs to turn chicken, and remove when done to a rack to cool and drain.


Fun Fact: Happy New Year! Bringing in the New Year at New York City’s Times Square began in 1904 when the owners of One Times Square began conducting rooftop celebrations to usher in the New Year. The ball-lowering celebration began in 1907.

Nutritional Facts:

Serves: 5
Total Calories: 2,256
Calories from Fat: 1,931

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