Description

A flavorful and crispy mustard fried chicken recipe featuring tender chicken pieces marinated in a tangy mustard and spice blend, then coated in a seasoned flour mixture and fried to golden perfection.

Ingredients

For the Marinade

6 pounds chicken pieces with bones (drumsticks, thighs, etc.)
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 Coating

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

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Instructions

Marinate the Chicken: In a large bowl, combine the yellow mustard, season salt, garlic powder, paprika, black pepper, and parsley flakes to create the marinade.
Coat the Chicken: Add the chicken pieces to the marinade and toss them thoroughly to ensure each piece is well coated.
Refrigerate: Cover the bowl and refrigerate for at least 2 hours, or overnight for best flavor absorption.
Prepare the Coating: In a large shallow dish, mix together the flour, season salt, black pepper, garlic powder, and paprika.
Dredge the Chicken: Take each marinated chicken piece and dredge it in the seasoned flour mixture, coating evenly. Shake off any excess flour.
Heat the Oil: In a large skillet or deep fryer, heat oil to 350°F (175°C) over medium-high heat.
Fry in Batches: Carefully add the coated chicken pieces to the hot oil without overcrowding. Fry in batches if needed.
Cook Until Golden: Fry the chicken for 12-15 minutes, turning occasionally, until the pieces are golden brown and the internal temperature reaches 165°F (75°C).
Drain Excess Oil: Remove the fried chicken and place it on paper towels to drain excess oil.
Serve: Serve the hot mustard fried chicken with your favorite sides or dipping sauces.

Notes

For best results, marinate the chicken overnight to enhance flavor penetration.
Maintain oil temperature at 350°F for even cooking and crispy crust.
Use a meat thermometer to ensure chicken is cooked through to 165°F for safety.
Do not overcrowd the pan while frying to prevent lowering the oil temperature.
Leftover fried chicken can be reheated in an oven to maintain crispiness.