What's for Dinner? Southern Fried Chicken

This was a delicious recipe for fried chicken but not quite "perfect". My relentless pursuit for the perfect fried chicken recipe continues.

This is another recipe that came in my O magazine newsletter.

1 cup buttermilk
1 T Dijon mustard
1 t dry mustard
1 t cayenne pepper
1 t freshly ground black pepper
2 large chicken quarters
1/2 cup flour
1 t baking powder
1 t steak seasoning
vegetable oil for frying

In a small bowl, whisk together buttermilk, Dijon mustard and spices. Pour into a large ziploc bag. Add the chicken pieces and turn bag several times. Refrigerate at least 2 hours and up to overnight; turn bag occasionally. Drain chicken in a colander, discarding marinade.

In a flat covered container large enough for the chicken pieces, mix together flour, baking powder and seasoning. Add drained chicken pieces and cover container tightly. Toss, coating chicken well. Remove to a plate or platter and refrigerate chicken at least 15 minutes. Tap off any excess flour before frying.

Heat a large cast iron skillet over medium high heat. When oil is shimmery and hot, fry the chicken pieces, turning once.

Reduce heat to medium. Continue to fry another 10 more minutes and turn once again; cook another 10 minutes or so, til chicken is cooked through.

Drain on a paper bag or paper towel.

I served the chicken with frozen corn I had simmered with a little buttermilk and lots of freshly ground black pepper.