Description
This classic Mustard Fried Chicken recipe features juicy, bone-in chicken pieces marinated in a tangy yellow mustard and spice blend, then coated in a seasoned flour crust and fried to golden perfection. The marinade tenderizes the chicken and infuses it with bold flavors, while the crispy crust adds satisfying crunch. Perfect for family dinners or casual gatherings, this flavorful fried chicken pairs well with a variety of sides and dipping sauces.
Ingredients
Scale
Chicken and Marinade
- 6 pounds chicken pieces with bones (drumsticks, thighs, etc.)
- 1 cup yellow prepared mustard
- 1 tablespoon seasoning salt
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon black pepper
- 1 tablespoon dried parsley flakes
Flour Coating
- 3 cups flour
- 2 teaspoons seasoning salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons paprika
For Frying
- Vegetable oil or preferred frying oil (enough for deep frying, about 2-3 inches deep)
Instructions
- Marinate the Chicken: In a large bowl, combine the yellow mustard, seasoning salt, garlic powder, paprika, black pepper, and dried parsley flakes until well mixed. This creates a flavorful marinade that tenderizes and seasons the chicken thoroughly.
- Coat the Chicken: Add the chicken pieces to the marinade and toss them to ensure each piece is evenly coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for the best flavor infusion.
- Prepare the Flour Mixture: In a large shallow dish, combine the flour, seasoning salt, black pepper, garlic powder, and paprika. Mix well to distribute the spices evenly throughout the flour.
- Dredge the Chicken: Remove each chicken piece from the marinade and dredge it in the seasoned flour mixture, pressing lightly to adhere the coating. Shake off any excess flour to prevent clumping.
- Heat the Oil: In a large skillet or deep fryer, heat oil to 350°F (175°C). The oil should be deep enough to submerge at least half the chicken pieces for even frying.
- Fry the Chicken: Carefully add the coated chicken pieces to the hot oil. Avoid overcrowding the pan; fry in batches if necessary to maintain the oil temperature. Fry the chicken for 12-15 minutes, turning occasionally to cook evenly, until golden brown and the internal temperature reaches 165°F (75°C).
- Drain and Serve: Remove the fried chicken pieces from the oil and place them on a paper towel-lined plate to absorb excess oil. Let rest for a few minutes before serving hot with your favorite sides or dipping sauces.
Notes
- Marinate the chicken overnight for more tender and flavorful results.
- Maintain oil temperature at 350°F to avoid greasy or undercooked chicken.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F internally.
- Allow oil to recover heat between batches when frying multiple pieces.
- Can substitute yellow mustard with Dijon mustard for a slightly different tangy flavor.
- For extra crispiness, double dredge the chicken by dipping back in marinade then flour again before frying.
