Description
This Mustard Fried Chicken is a delicious twist on the classic fried chicken, featuring a tangy, flavorful mustard marinade that gives the chicken a bold taste and crispy texture. The mustard not only helps to tenderize the chicken but also creates a flavorful coating that crisps up beautifully when fried. It’s a fun and flavorful way to enjoy fried chicken with an extra punch of flavor!
Ingredients
For the Marinade:
- ½ cup Dijon mustard (or yellow mustard for a milder flavor)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (or apple cider vinegar)
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for heat)
For the Coating:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for extra heat)
For Frying:
- Vegetable oil or peanut oil (enough for frying)
For the Chicken:
- 4–6 chicken pieces (legs, thighs, or breasts, skin-on preferred for extra flavor)
Instructions
In a bowl, whisk together the mustard, olive oil, lemon juice, garlic, paprika, onion powder, salt, black pepper, and cayenne pepper (if using). Coat the chicken pieces in the mustard marinade, making sure each piece is well-covered. Cover and refrigerate for at least 1 hour (or overnight for more flavor).
In a shallow bowl or large dish, combine the flour, baking powder, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using). Mix well.
Remove the marinated chicken from the fridge. Dredge each piece of chicken in the flour mixture, pressing lightly to ensure the coating sticks. Shake off any excess flour and set the chicken aside.
In a large skillet or Dutch oven, heat vegetable oil or peanut oil over medium-high heat. The oil should be hot but not smoking (around 350°F/175°C).
Carefully add the coated chicken pieces to the hot oil, making sure not to overcrowd the pan. Fry the chicken for 10-12 minutes per side, or until golden brown and the internal temperature reaches 165°F/74°C. You may need to cook in batches, depending on the size of your pan.
Once the chicken is cooked, remove it from the oil and place it on a paper towel-lined plate to drain any excess oil. Let the chicken rest for a few minutes.
Serve your Mustard Fried Chicken hot with your favorite sides, such as mashed potatoes, coleslaw, or cornbread.
Notes
- Marinate Longer – For more intense mustard flavor, marinate the chicken overnight.
- Spicy Mustard – Try using spicy brown mustard or honey mustard for different flavor profiles.
- Baked Option – For a healthier version, you can bake the chicken instead of frying. Preheat the oven to 400°F (200°C) and bake the coated chicken for about 30-35 minutes or until golden brown and crispy.
- Double Dredge – For extra crispy chicken, dip the marinated chicken in the flour mixture twice before frying.