Get ready to meet your new comfort food obsession: Mustard Fried Chicken. This Southern-inspired classic delivers juicy, flavorful chicken with the irresistible tang of mustard and a golden, ultra-crispy crust. Each bite is a celebration of bold spices, simple ingredients, and crave-worthy crunch. If you love a fried chicken recipe that’s both familiar and a little bit unexpected, you’ll fall hard for this Mustard Fried Chicken.
Ingredients You’ll Need
The beauty of Mustard Fried Chicken lies in its simplicity. Each ingredient plays a starring role, from the zippy mustard marinade to the perfect seasoned flour. These pantry staples come together to create big flavor and unbeatable texture.
- Chicken Pieces: Bone-in, skin-on drumsticks, thighs, or wings are ideal for juicy, flavorful results and a crispy exterior.
- Yellow Mustard: The secret weapon, mustard gives the chicken its signature tang and helps tenderize the meat.
- Hot Sauce (optional): Adds a subtle kick—use your favorite or skip if you prefer it mild.
- Garlic Powder: Delivers savory depth without overpowering the chicken.
- Onion Powder: Rounds out the flavor and adds a hint of sweetness.
- Paprika: Gives the coating a warm color and a smoky undertone.
- Salt: Essential for seasoning both the marinade and the crust.
- Black Pepper: Adds a gentle bite that enhances all the other spices.
- All-Purpose Flour: The classic foundation for a crisp, golden crust.
- Baking Powder: Helps the coating puff up slightly for extra crunch.
- Vegetable Oil (for frying): Choose a neutral oil with a high smoke point for the best frying results.
How to Make Mustard Fried Chicken
Step 1: Marinate the Chicken
Start by whisking together the yellow mustard, hot sauce (if you’re using it), garlic powder, onion powder, paprika, salt, and pepper in a large bowl. Add the chicken pieces and toss them until they’re fully coated in the tangy, flavorful marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least an hour, or even overnight for the deepest flavor. This step ensures every bite of your Mustard Fried Chicken is juicy and infused with bold spices.
Step 2: Prepare the Flour Dredge
While your chicken marinates, mix together the all-purpose flour and baking powder in a separate shallow bowl. The baking powder is a little secret that helps your coating puff up just enough for that classic, shatteringly crisp crust. If you like heat, add a pinch of cayenne to the flour at this stage.
Step 3: Dredge the Chicken
Once your chicken is marinated, lift each piece out, letting any excess marinade drip off. Dredge the chicken in the seasoned flour, pressing firmly so the coating sticks. For an extra-crunchy result, you can double-dip: return the chicken to the marinade, then back into the flour again before frying. This creates a thicker, crispier shell that’s totally irresistible.
Step 4: Fry to Golden Perfection
Heat 2 to 3 inches of vegetable oil in a deep skillet or Dutch oven until it reaches 350°F (175°C). Carefully add the chicken pieces, a few at a time, to avoid overcrowding the pan. Fry for 10 to 14 minutes, turning occasionally, until the coating is golden brown and the chicken is cooked through (the internal temperature should read 165°F/74°C). Drain on a wire rack or paper towels to keep the crust crisp.
Step 5: Serve and Enjoy
Let your Mustard Fried Chicken rest just a few minutes before serving. That way, the juices redistribute and the crust stays perfectly crackly. Serve hot for the ultimate comfort food experience!
How to Serve Mustard Fried Chicken
Garnishes
Brighten up your platter with a sprinkle of fresh chopped parsley, a squeeze of lemon wedges, or even a dusting of smoked paprika for color and aroma. A touch of honey drizzled on top can complement the tangy mustard note beautifully, especially if you love a sweet-savory combo.
Side Dishes
Mustard Fried Chicken pairs wonderfully with classic Southern sides. Think creamy mashed potatoes, buttery corn on the cob, tangy coleslaw, or fluffy buttermilk biscuits. For a lighter spin, serve with a crisp green salad or roasted vegetables to balance the richness of the chicken.
Creative Ways to Present
Pile your Mustard Fried Chicken high on a rustic wooden board for a casual, family-style meal. Or, serve individual pieces atop mini waffles for a playful brunch twist. For a fun appetizer, slice the cooked chicken off the bone and serve with toothpicks and a trio of dipping sauces—honey mustard, ranch, and hot sauce are always crowd-pleasers.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Mustard Fried Chicken (lucky you!), let it cool completely before storing. Place pieces in a single layer in an airtight container, separating layers with parchment paper to keep the crust from getting soggy. Store in the refrigerator for up to 3 days.
Freezing
Mustard Fried Chicken freezes surprisingly well! Arrange the cooled chicken pieces on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. This way, the pieces won’t stick together. Enjoy within 2 months for best texture and flavor.
Reheating
To restore that irresistible crunch, reheat Mustard Fried Chicken in a 375°F (190°C) oven for 10 to 15 minutes, or until heated through and crispy. Avoid microwaving, as it tends to soften the crust. If reheating from frozen, add a few extra minutes to the bake time.
FAQs
Can I use boneless chicken for Mustard Fried Chicken?
Absolutely! While bone-in, skin-on pieces give you maximum juiciness and that classic fried chicken vibe, boneless thighs or breasts will work. Just adjust the cooking time down, since smaller or thinner pieces cook faster.
Is there a substitute for yellow mustard?
You can swap in Dijon or spicy brown mustard if you want a bolder flavor, but classic yellow mustard gives the most traditional, tangy result in this Mustard Fried Chicken recipe.
How do I know when the chicken is done?
The best way is to use a meat thermometer—the internal temperature should reach 165°F (74°C). The crust should be a deep golden brown and the juices should run clear.
Can I make Mustard Fried Chicken in an air fryer?
Yes! Spray the dredged chicken lightly with oil and air fry at 375°F (190°C) for about 20 to 25 minutes, turning once. While the crust may be a bit different than deep-frying, you’ll still get great flavor and a satisfying crunch.
How spicy is this recipe?
As written, Mustard Fried Chicken is flavorful but not overly spicy. The hot sauce is optional and you can add more or less to suit your taste, or sprinkle in cayenne to the flour for extra heat.
Final Thoughts
There’s something truly magical about Mustard Fried Chicken—bold, tangy, crispy, and comforting all at once. If you’re craving a dish that’s as fun to make as it is to eat, give this recipe a try. Gather your loved ones, pile up a platter, and savor every golden, flavorful bite!
Print
Mustard Fried Chicken Recipe
- Prep Time: 15 minutes (plus 1 hour marinating time)
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern
- Diet: Non-Vegetarian
Description
This Southern-inspired Mustard Fried Chicken recipe delivers crispy, flavorful chicken with a tangy mustard marinade and perfectly fried golden crust. Ideal for a comforting main course, this dish combines traditional Southern spices with an easy frying technique to make a crowd-pleaser at any meal.
Ingredients
Chicken and Marinade
- 2 pounds bone-in, skin-on chicken pieces (drumsticks, thighs, or wings)
- 1/2 cup yellow mustard
- 1 tablespoon hot sauce (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Coating
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Vegetable oil (for frying)
Instructions
- Prepare the Marinade: In a large bowl, combine yellow mustard, optional hot sauce, garlic powder, onion powder, paprika, salt, and black pepper. Mix well until all spices are incorporated.
- Marinate the Chicken: Add the chicken pieces to the marinade mixture, coating them thoroughly. Cover the bowl and refrigerate for at least 1 hour or overnight to allow flavors to penetrate the meat.
- Heat the Oil: When ready to cook, pour 2 to 3 inches of vegetable oil into a large, deep skillet or Dutch oven. Heat over medium-high heat until the oil reaches 350°F (175°C).
- Prepare the Flour Coating: In a separate bowl, mix the all-purpose flour and baking powder together to ensure an even dredge.
- Coat the Chicken: Remove each chicken piece from the marinade, letting excess drip off. Dredge the piece in the flour mixture, pressing to coat well. Shake off any excess flour to prevent clumping.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil in batches to avoid overcrowding. Fry for 10–14 minutes, turning occasionally, until the chicken is golden brown and cooked through. Verify the internal temperature reaches 165°F (74°C).
- Drain and Serve: Remove the fried chicken and let it drain on a wire rack or paper towels to remove excess oil. Serve hot for the best taste and crispiness.
Notes
- For extra crunch, double-dip the chicken: after the initial flour dredge, dip the chicken back into the mustard marinade, then dredge again in the flour mixture before frying.
- Add cayenne pepper to the flour for additional heat and spice.
- Use a cooking thermometer to ensure proper oil temperature and chicken doneness.
- Let the chicken marinate longer for deeper flavor—overnight marination is ideal.
Nutrition
- Serving Size: 1 piece
- Calories: 430
- Sugar: 1g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg
