Poultry
Southern
Yield: 4-6
Author: Tammy Nichols
Fried Chicken, Mustard - Master Cookbook Recipe # 528

Fried Chicken, Mustard - Master Cookbook Recipe # 528

This Mustard Fried Chicken is a unique and flavorful twist on a Southern classic. By letting the chicken marinate in yellow mustard, we not only tenderize the meat but also create a tangy "binder" that makes the seasoned flour stick perfectly. The addition of ground mustard to the flour coating doubles down on that wonderful savory flavor. When fried in peanut oil, you get a beautiful, golden-brown crust and exceptionally juicy chicken that will have everyone asking for your secret ingredient!

This is recipe #528 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 20 minTotal time: 35 min Marinating Time: 1 hr Resting Time: 10 min
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Ingredients

  • Chicken: Bone-in, skin-on chicken pieces (breasts halved for even cooking)
  • Marinade: Plenty of yellow mustard
  • The Coating (Whisked in a pie plate):
  • 1-1/2 cups Self-rising flour
  • 2 tsp Chris’s Special Seasoning (Master Cookbook Recipe # 597)
  • 2 tsp Ground mustard
  • Frying: Peanut oil

Instructions

  1. Mustard Marinate: Place your chicken pieces into a gallon-sized zip-lock bag and add plenty of yellow mustard. Toss to ensure every piece is fully coated. Let the chicken sit at room temperature for one hour.
  2. Dredge: One at a time, remove the chicken from the mustard and coat each piece thoroughly with the flour mixture.
  3. Rest: Place the coated chicken on a plate and let it sit for 10 minutes before frying. This ensures the breading stays on during the fry.
  4. Heat the Oil: Fill a deep iron skillet, wok, or large pot with about 3 inches of peanut oil. Preheat the oil to 350°F.
  5. The Fry: Carefully drop the chicken into the hot oil. Fry for about 18 minutes (for thighs).
  6. Tammy’s Method: Flip the pieces after the first 8 minutes and reduce the heat slightly for the remainder of the time to prevent them from getting too dark.
  7. Drain and Set: Remove the chicken and place it on a wire cooling rack with parchment or paper towels underneath. Do not let the chicken sit directly on paper towels! Let it rest and cool slightly before serving.

Notes

Tammy’s Tips: Don't worry,the chicken won't taste like a bottle of mustard! The mustard flavor mellows out during frying, leaving you with a savory, perfectly seasoned crust. Peanut oil is my favorite for this because it has a high smoke point and a clean flavor. Using a wire rack is the absolute secret to keeping that bottom crust from getting soggy while it cools.