Tangy crispy comfort food (Print Version)
# Ingredients:
→ For the Chicken Marinade
01 -
6 pounds chicken pieces with bones
02 -
1 cup yellow prepared mustard
03 -
1 tablespoon season salt
04 -
1 tablespoon garlic powder
05 -
1 teaspoon paprika
06 -
1 tablespoon black pepper
07 -
1 tablespoon dried parsley flakes
→ For the Chicken Crust
08 -
3 cups flour
09 -
2 teaspoons season salt
10 -
2 teaspoons black pepper
11 -
2 teaspoons garlic powder
12 -
2 teaspoons paprika
13 -
Oil for frying
# Instructions:
01 -
In a large bowl, combine the yellow mustard, season salt, garlic powder, paprika, black pepper, and dried parsley flakes. Add the chicken pieces to the bowl and toss to coat each piece evenly with the mustard marinade. Cover the bowl and refrigerate for at least 2 hours or overnight for better flavor.
02 -
In a shallow dish or large bowl, combine the flour, season salt, black pepper, garlic powder, and paprika. Mix well to ensure the seasoning is evenly distributed.
03 -
Remove the marinated chicken pieces from the refrigerator. Dredge each piece of chicken in the flour mixture, pressing lightly to ensure a good coating. Shake off any excess flour.
04 -
Heat oil in a large skillet or deep fryer over medium heat. Ensure the oil is deep enough to submerge the chicken pieces. Carefully place the coated chicken into the hot oil, being cautious not to overcrowd the pan. Fry in batches if necessary. Fry the chicken for about 10-15 minutes per side, or until the internal temperature reaches 165°F (74°C), and the chicken is golden brown and crispy. Remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.
05 -
Serve the crispy mustard fried chicken hot, paired with your favorite sides like mashed potatoes, coleslaw, or cornbread.
# Notes:
01 -
For extra flavor, you can add a bit of hot sauce to the mustard marinade for a spicy kick.
02 -
Ensure the oil temperature stays around 350°F (175°C) for best results.
03 -
If you prefer baked chicken, you can bake the chicken at 400°F (200°C) for 35-40 minutes, flipping halfway through.