Chef Anne’s Kickin’ Chicken

Here are some pictures from my “Fried Chicken Redemption” in Indiana! I am happy to report the Wolfe family has allowed me back in the kitchen!

Chef Anne’s Kickin’ Chicken

4 from 2 votes
Recipe by Anne Burrell Course: Main DishCuisine: AmericanDifficulty: Medium


Prep time


Cooking time




  • Chicken Soak Mixture
  • 2 cups buttermilk

  • 1 cup dijon mustard

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon cayenne pepper

  • 2 teaspoons salt

  • Flour Mixture
  • 2 cups flour

  • 1 teaspoon baking soda

  • 1 tablespoon salt

  • 1 teaspoon mustard powder

  • Additional Ingredients
  • 10 legs chicken

  • canola oil, for frying


  • In a gallon sized baggie, combine buttermilk, dijon, paprika, cayenne and salt.
  • Add chicken pieces and submerge them to coat. They should sit for at least 30 minutes, but ideally as long as possible (up to 2 hours at room temperature or 8 hours refrigerated.)
  • Turn on your oil (I used a mini-fryer) to 375°.
  • Combine flour, baking soda, salt and mustard in a new gallon sized baggie.
  • Using tongs, place chicken one piece at a time into the flour mixture. Then, place in frying bin. Submerge chicken completely in the oil.
  • Fry chicken (around 19 minutes) and the ENJOY!


  • This recipe is slightly changed from the original recipe seen on Season 15, Episode 9 of “Worst Cooks in America.”

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