Some say mustard is just for hot dogs, but we’re here to prove them wrong with this fried chicken recipe that’s anything but ordinary. Spreading mustard on the chicken before breading not only adds a tangy kick but also ensures the coating sticks perfectly for that ultimate crunch.
Why This Recipe Works
- The mustard acts as a flavor booster and a glue for the breading, ensuring every bite is packed with taste and texture.
- Double-dipping in the flour mixture creates an extra crispy exterior that’s downright irresistible.
- Frying at the right temperature means juicy meat inside with no greasy aftertaste.
Ingredients
- 4 chicken thighs and 4 drumsticks
- 1/2 cup yellow mustard
- 2 cups all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tsp salt
- 1 tsp black pepper
- Oil for frying
Equipment Needed
- Deep fryer or large heavy-bottomed pot
- Meat thermometer
- Wire rack
- Mixing bowls
Instructions
Prep Your Chicken
Start by patting your chicken pieces dry with paper towels. This step is crucial for the mustard to adhere properly. Then, slather each piece generously with yellow mustard, making sure to coat every nook and cranny. Let the mustard-coated chicken sit for about 10 minutes to work its magic.
Mix Your Dry Ingredients
In a large bowl, whisk together the flour, garlic powder, paprika, salt, and black pepper. This mixture is your ticket to that golden, crispy exterior we’re after. For an extra crispy finish, consider adding a tablespoon of cornstarch to the mix.
Bread the Chicken
Dredge each mustard-covered chicken piece in the flour mixture, pressing firmly to ensure a good coat. For an even crunchier crust, dip the chicken back into the mustard and then into the flour mixture a second time. This double-dipping technique is a game-changer.
Fry to Perfection
Heat your oil to 350°F in a deep fryer or large pot. Carefully add the chicken pieces, frying in batches to avoid overcrowding. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F. Use a meat thermometer to check doneness.
Drain and Serve
Once fried, transfer the chicken to a wire rack to drain any excess oil. Let it rest for a few minutes before serving to ensure the juices redistribute, making every bite as juicy as possible.
Tips and Tricks
For those looking to elevate their fried chicken game, consider brining the chicken in buttermilk overnight before applying the mustard. This not only tenderizes the meat but also adds a subtle tang. Another pro tip is to let the breaded chicken rest for 10 minutes before frying; this helps the coating adhere better. Lastly, maintaining the oil temperature is key—too hot, and the outside burns before the inside cooks; too cool, and the chicken absorbs too much oil.
Recipe Variations
- Swap yellow mustard for Dijon or whole grain mustard for a different flavor profile.
- Add cayenne pepper to the flour mix for a spicy kick.
- For a gluten-free version, use almond flour or gluten-free all-purpose flour.
- Try baking the breaded chicken at 400°F for a healthier alternative, though the texture will differ.
Frequently Asked Questions
Can I use boneless chicken for this recipe? Absolutely! Boneless thighs or breasts will work, though cooking times may vary. Just ensure the internal temperature reaches 165°F.
How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
Can I make this recipe ahead of time? Yes, you can bread the chicken and keep it refrigerated for a few hours before frying. This can actually help the coating stick better.
Summary
This mustard-infused fried chicken recipe delivers on all fronts—flavor, texture, and juiciness. With a few simple tips and tricks, you can achieve restaurant-quality fried chicken right in your own kitchen.
