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
Scale
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.
