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
Scale
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
