If you’re craving something that takes your classic fried chicken to a whole new level, this Mustard Fried Chicken Recipe is here to steal the spotlight. With a tangy mustard marinade that seeps deep into every delicious bite and a perfectly seasoned, crispy crust, it’s the ultimate crowd-pleaser that’s surprisingly simple to make. Each piece emerges golden, juicy, and brimming with a flavor that’s both bold and comforting – trust me, this is one recipe you’ll find yourself making again and again.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays a crucial role in building the layers of taste and texture in this Mustard Fried Chicken Recipe. From the sharp tang of yellow mustard to the fragrant spices in the flour, every element contributes to that irresistible flavor and crispy crust we’re after.
- 6 pounds chicken pieces with bones (drumsticks, thighs, etc.): Bone-in pieces ensure juicy, flavorful meat that stays tender while frying.
- 1 cup yellow prepared mustard: Adds a tangy base that tenderizes the chicken and infuses it with unique zest.
- 1 tablespoon season salt: Delivers a balanced savory seasoning in the marinade.
- 1 tablespoon garlic powder: Brings a warm, aromatic punch that complements the mustard beautifully.
- 1 teaspoon paprika: Adds subtle smokiness and a pop of color.
- 1 tablespoon black pepper: Gives a bold, peppery kick for depth in the marinade.
- 1 tablespoon dried parsley flakes: Offers a mild herbal note and visual appeal.
- 3 cups flour: The base for the crispy, golden coating that locks in juices.
- 2 teaspoons season salt: Enhances the flour mixture with savory flavor.
- 2 teaspoons black pepper: Seasons the crust with just the right amount of heat.
- 2 teaspoons garlic powder: Adds consistent garlicky flavor to every bite of crust.
- 2 teaspoons paprika: Finishes with that beautiful golden-red hue and subtle depth.
How to Make Mustard Fried Chicken Recipe
Step 1: Marinate the Chicken
Start by combining yellow mustard, season salt, garlic powder, paprika, black pepper, and dried parsley flakes in a large bowl. This marinade is where the magic begins – that mustard tang tenderizes the meat while the spices infuse a wonderfully bold flavor. Once mixed, toss your chicken pieces in thoroughly, making sure every nook and cranny is coated for maximum taste.
Step 2: Refrigerate to Absorb Flavors
Cover the bowl and pop it into the fridge for at least two hours, though I highly recommend letting it rest overnight if you can plan ahead. This waiting step lets the chicken soak up all those vibrant flavors, resulting in an incredibly juicy and flavorful bite once fried.
Step 3: Prepare the Seasoned Flour Coating
While the chicken is marinating, whisk together flour, season salt, black pepper, garlic powder, and paprika in a wide, shallow dish. This fragrant flour mix is going to create that irresistible crispy crust you dream of – the perfect contrast to the tender meat inside.
Step 4: Dredge the Chicken
Remove chicken pieces from the marinade one at a time, allowing any excess to drip off, then dredge thoroughly in the seasoned flour mixture. Shake off any extra flour, making sure each piece is evenly and generously coated to give you that perfect crunch with every bite.
Step 5: Heat the Oil
Heat a good amount of oil in a heavy skillet or deep fryer to about 350°F (175°C). Proper oil temperature is key here – too hot and the crust burns before the inside cooks, too cool and it soaks up oil and becomes greasy. Use a thermometer if you have one for the best results, or test by dropping a pinch of flour in the oil – if it bubbles and sizzles, you’re good to go!
Step 6: Fry the Chicken
Carefully add the coated chicken in batches, making sure not to crowd the pan so each piece fries evenly. Cook for 12 to 15 minutes, turning occasionally, until the chicken is a gorgeous golden brown and the internal temperature reaches 165°F (75°C). This method ensures the crust is crispy, and the chicken inside is juicy and cooked perfectly.
Step 7: Drain the Oil
Once fried, place your chicken on a paper towel-lined plate to drain any excess oil. This simple step keeps the crust crisp and prevents your chicken from becoming greasy.
Step 8: Serve and Enjoy
Serve your Mustard Fried Chicken Recipe while hot and crispy, ready to impress family and friends.
How to Serve Mustard Fried Chicken Recipe
Garnishes
Lightly sprinkle some fresh chopped parsley or a few sprigs of thyme over the chicken after frying to add a fresh, vibrant look and a hint of herbal aroma that works beautifully with the mustard seasoning.
Side Dishes
This dish pairs wonderfully with classic Southern sides like creamy coleslaw, buttery mashed potatoes, or tangy pickles. A crisp green salad or some roasted vegetables also balance the richness of the fried chicken nicely.
Creative Ways to Present
For a fun twist, turn the chicken into sliders using soft buns and a dollop of spicy mayo. Or, chop the chicken into bite-size pieces and serve over a bed of fluffy rice or creamy grits for a comforting bowl meal that’s equally satisfying.
Make Ahead and Storage
Storing Leftovers
Place any leftover Mustard Fried Chicken in an airtight container and store it in the fridge for up to 3 days. The flavors remain vibrant and the crust holds up well if you reheat it correctly.
Freezing
If you want to keep your fried chicken longer, wrap individual pieces tightly in plastic wrap and then foil before freezing. This method helps preserve freshness and prevents freezer burn for up to 2 months.
Reheating
To bring back the crunch and juiciness, reheat your leftovers in a preheated oven at 375°F (190°C) for about 15 minutes. Avoid microwaving if possible, as it makes the crust soggy and less enjoyable.
FAQs
Can I use other types of mustard besides yellow mustard?
While yellow prepared mustard gives that classic tangy brightness and color, you can experiment with Dijon or spicy brown mustard for different flavor variations, though it will alter the overall taste slightly.
Is it necessary to marinate the chicken overnight?
Marinating overnight intensifies the flavors and tenderness, but if you’re short on time, even 2 hours will yield a delicious result. Just know that longer marinating creates a more flavorful experience.
What type of oil is best for frying?
Choose oils with high smoke points like peanut oil, canola oil, or vegetable oil to achieve that perfect crispy fried crust without burning the chicken.
Can I bake the chicken instead of frying it?
Yes, you can bake the mustard-coated chicken for a healthier option. Bake at 400°F (205°C) for about 35-40 minutes, flipping halfway, but keep in mind the crust won’t be as crispy as frying.
How do I know when the chicken is fully cooked?
The safest way is to check the internal temperature with a meat thermometer – it should reach 165°F (75°C). If you don’t have one, make sure the juices run clear and the meat near the bone is no longer pink.
Final Thoughts
If you’re ready to bring a fresh, bold twist to your fried chicken routine, this Mustard Fried Chicken Recipe is your new best friend in the kitchen. The lively, tangy marinade combined with a crispy, seasoned crust creates a dish that’s pure comfort on a plate and truly unforgettable. Treat yourself and your loved ones to this one – I promise it’ll quickly become a staple you’ll happily cook time and again.
Print
Mustard Fried Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Mustard Fried Chicken recipe features tender, juicy chicken pieces marinated in a flavorful blend of yellow mustard and spices, then coated in a seasoned flour mixture and perfectly fried to a golden, crispy finish. Ideal for a family meal or gathering, this dish combines tangy, savory notes with a crunchy exterior for a delicious comfort food experience.
Ingredients
Chicken and Marinade
- 6 pounds chicken pieces with bones (drumsticks, thighs, etc.)
- 1 cup yellow prepared mustard
- 1 tablespoon season salt
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon black pepper
- 1 tablespoon dried parsley flakes
Flour Coating
- 3 cups flour
- 2 teaspoons season salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons paprika
Instructions
- Marinate the Chicken: In a large bowl, combine the yellow mustard, season salt, garlic powder, paprika, black pepper, and dried parsley flakes to create the marinade mixture.
- Coat the Chicken: Add the chicken pieces to the marinade bowl and toss thoroughly to ensure the chicken is evenly coated with the mustard spice blend.
- Refrigerate: Cover the bowl with plastic wrap and refrigerate the marinated chicken for at least 2 hours, or ideally overnight, to allow the flavors to deeply penetrate the meat.
- Prepare the Flour Mixture: In a large shallow dish or bowl, mix together the flour, season salt, black pepper, garlic powder, and paprika to create the seasoned flour for coating.
- Dredge the Chicken: Remove each piece of marinated chicken and dredge it thoroughly in the seasoned flour mixture, ensuring full coverage. Shake off any excess flour to prevent clumping.
- Heat the Oil: In a large skillet or deep fryer, heat enough oil over medium-high heat until it reaches about 350°F (175°C), suitable for frying.
- Fry the Chicken: Carefully add the coated chicken pieces to the hot oil without overcrowding the pan. Fry the chicken in batches if needed to maintain optimal oil temperature and even cooking.
- Cook Thoroughly: Fry the chicken for 12 to 15 minutes, turning occasionally to ensure all sides become evenly golden brown. Verify doneness by checking that the internal temperature has reached 165°F (75°C).
- Drain Excess Oil: Remove the cooked chicken pieces from the hot oil and place them on a paper towel-lined plate to drain any excess oil for a crisp finish.
- Serve: Serve the fried chicken hot, paired with your favorite sides and dipping sauces for a complete and satisfying meal.
Notes
- For best flavor, marinate the chicken overnight.
- Ensure the oil temperature stays consistent for even frying and crispiness.
- Use a meat thermometer to confirm the chicken reaches a safe internal temperature.
- Adjust seasonings in the marinade and flour to taste if desired.
- Leftovers can be stored in the refrigerator and reheated in an oven to maintain crispiness.
