Mustard Fried Chicken is a unique twist on traditional fried chicken, offering a tangy, flavorful marinade that infuses each piece of chicken with a delicious depth of flavor. The chicken is marinated in a mustard-based mixture, which not only tenderizes the meat but also adds a slight tanginess that perfectly balances the rich and crispy crust. Coated in a seasoned flour mixture, the chicken is fried to golden perfection, creating a crispy outer layer that’s irresistible. Whether you’re serving it for a family dinner or preparing it for a casual gathering, this Mustard Fried Chicken will quickly become a favorite.

Why You’ll Love This Recipe

1. Tangy Mustard Flavor

The mustard marinade provides a subtle tang that enhances the overall taste of the chicken without being overpowering. It adds a unique flavor profile that will surprise and delight your taste buds.

2. Crispy, Golden Crust

The flour coating creates a perfectly crispy, golden crust that contrasts beautifully with the tender and juicy chicken inside.

3. Flavorful Seasoning

The seasoning blend in both the marinade and the flour mixture ensures that every bite is bursting with flavor, from the seasoning salt and garlic powder to the paprika and black pepper.

4. Juicy Chicken

Marinating the chicken in mustard not only adds flavor but also helps tenderize the meat, resulting in juicy, moist pieces of chicken after frying.

5. Easy to Prepare

This recipe is simple to make and doesn’t require fancy ingredients. It’s a straightforward process that produces a mouthwatering result everyone will love.

Ingredients

For the Chicken Marinade:

6 pounds chicken pieces with bones
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

For the Chicken Crust:

3 cups flour
2 teaspoons season salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons paprika
Oil for frying

Variations

Spicy Mustard Fried Chicken: Add a teaspoon of cayenne pepper or hot sauce to the mustard marinade for a spicier version of this dish.
Buttermilk Coating: For an even richer coating, substitute some of the mustard in the marinade with buttermilk.
Herbed Crust: Add dried herbs such as thyme or rosemary to the flour mixture for an aromatic twist.
Boneless Chicken: You can use boneless chicken breasts or thighs if you prefer a quicker cooking time or if you don’t want to deal with bones.

How to Make the Recipe

Step 1: Marinate the Chicken

In a large bowl, combine the yellow mustard, season salt, garlic powder, paprika, black pepper, and dried parsley flakes. Mix well to combine. Add the chicken pieces to the bowl and toss to coat them in the marinade. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to fully penetrate the chicken.

Step 2: Prepare the Chicken Crust

In a large shallow dish or bowl, whisk together the flour, season salt, black pepper, garlic powder, and paprika. This seasoned flour mixture will coat the chicken before frying.

Step 3: Coat the Chicken

Remove the marinated chicken from the fridge. Dredge each piece of chicken in the seasoned flour mixture, pressing lightly to ensure an even coat. Shake off any excess flour before frying.

Step 4: Heat the Oil

In a large skillet or deep fryer, heat enough oil to cover the chicken (about 2-3 inches deep) over medium-high heat. The oil should be hot but not smoking, about 350°F (175°C).

Step 5: Fry the Chicken

Carefully add the coated chicken pieces to the hot oil, working in batches if necessary. Fry the chicken for about 10-12 minutes, turning occasionally, until the chicken is golden brown and cooked through. An internal temperature of 165°F (75°C) ensures that the chicken is fully cooked.

Step 6: Drain and Serve

Once fried, remove the chicken from the oil and drain on a paper towel-lined plate. Serve immediately, and enjoy the crispy, tangy goodness of mustard fried chicken.

Tips for Making the Recipe

Fry in Batches: Don’t overcrowd the frying pan, as this can lower the oil temperature and result in greasy chicken. Fry the chicken in batches for the crispiest results.
Maintain Oil Temperature: Keep an eye on the oil temperature while frying. If the oil is too hot, the crust will burn before the chicken is fully cooked. If it’s too cool, the chicken will absorb excess oil and become greasy.
Rest Before Serving: Let the fried chicken rest for a few minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
Use a Meat Thermometer: To ensure your chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (75°C).

How to Serve

Mustard Fried Chicken pairs wonderfully with a variety of side dishes. Consider serving it with mashed potatoes, coleslaw, cornbread, or a simple green salad. It also goes well with a side of hot sauce or honey mustard for dipping, depending on your taste preference.

Make Ahead and Storage

Storing Leftovers

Store leftover fried chicken in an airtight container in the fridge for up to 3 days. To keep the chicken as crispy as possible, you can reheat it in the oven or a toaster oven at 350°F (175°C) for 10-15 minutes.

Freezing

Fried chicken can be frozen for up to 3 months. Place the cooled chicken pieces on a baking sheet and freeze them until solid. Then, transfer them to a freezer-safe bag or container. Reheat directly from frozen in the oven to maintain the crispiness.

Reheating

To reheat fried chicken, place it on a baking sheet and heat in a preheated 350°F (175°C) oven for about 10-15 minutes, or until the internal temperature reaches 165°F (75°C).

FAQs

1. Can I use boneless chicken for this recipe?

Yes, you can use boneless chicken breasts or thighs, but keep in mind that the cooking time will be shorter.

2. Can I make this recipe in the oven instead of frying?

Yes, you can bake the coated chicken at 375°F (190°C) for 25-30 minutes, flipping halfway through. It won’t be as crispy as frying but will still be delicious.

3. Is it necessary to marinate the chicken overnight?

Marinating the chicken for a few hours helps the flavors penetrate the meat, but if you’re short on time, a minimum of 2 hours will still give you great results.

4. Can I use a different mustard?

Yellow mustard is traditionally used in this recipe, but you can experiment with Dijon mustard for a slightly different flavor profile.

5. Can I make the crust spicier?

Yes, you can add extra cayenne pepper or hot sauce to the crust mixture if you prefer a spicier fried chicken.

6. Can I use a different oil for frying?

While vegetable oil is commonly used for frying, you can also use peanut oil, canola oil, or sunflower oil, all of which work well for frying.

7. What is the best way to keep the fried chicken crispy after cooking?

To keep the chicken crispy, avoid covering it immediately with foil. Let it rest on a wire rack so the air can circulate around it.

8. Can I make the chicken ahead of time?

You can fry the chicken in advance and reheat it in the oven to retain its crispy coating.

9. Can I use chicken tenders instead of whole pieces?

Yes, chicken tenders work well for this recipe, and they will cook faster than bone-in chicken pieces.

10. Can I add herbs to the crust?

Yes, you can add herbs such as thyme or oregano to the flour mixture for extra flavor.

Conclusion

Mustard Fried Chicken is a flavorful and satisfying twist on a Southern classic. The mustard marinade gives the chicken a tender, tangy base, while the seasoned flour coating creates a crispy, golden crust. Perfect for family dinners, special occasions, or simply when you’re craving something crispy and flavorful, this recipe is sure to become a new favorite in your kitchen. Enjoy the bold flavors and crispy texture of this Mustard Fried Chicken – it’s a dish that never fails to impress!