Prepare yourself for a flavor explosion, because Mustard Fried Chicken is about to become your new go-to comfort food. This Southern-inspired classic features tender, juicy chicken enveloped in a subtly tangy mustard marinade, dredged in perfectly seasoned flour, and fried to crispy, golden perfection. Whether you’re new to frying or a fried chicken fanatic, this is the dish that’ll have family and friends clamoring for seconds (and maybe thirds). With a prep time under 15 minutes and all the crave-worthy spices you’d expect, Mustard Fried Chicken is both approachable and irresistibly delicious.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Mustard Fried Chicken is that it relies on simple pantry staples, each playing a crucial part in building unforgettable flavor and texture. As you gather your ingredients, you’ll notice each one brings something special—whether it’s zest, heat, or that essential crispy crunch.
- Whole chicken (about 3–4 pounds), cut into pieces: Opting for a whole chicken gives you a satisfying mix of dark and white meat, but you can use your favorite parts if you prefer.
- Yellow mustard (1 cup): This is our secret star—the tangy marinade that tenderizes the meat and infuses every bite with zip.
- Hot sauce (1 tablespoon, optional): A splash of heat balances the mustard’s brightness; feel free to adjust according to your spice craving.
- All-purpose flour (2 cups): Creates that coveted, crispy-crunchy crust that fried chicken dreams are made of.
- Salt (1 teaspoon): The all-important enhancer that intensifies every other flavor in the mix.
- Black pepper (1 teaspoon): Brings a subtle kick and rounds out the seasoning.
- Garlic powder (1 teaspoon): Adds savory depth you’ll taste in every bite.
- Onion powder (1 teaspoon): Complements the garlic with a mellow sweetness.
- Paprika (1 teaspoon): Lends a mild smokiness and a beautiful golden hue to the crust.
- Cayenne pepper (½ teaspoon): Turns up the spice just enough without overwhelming the dish.
- Vegetable oil (for frying): Choose an oil with a high smoke point for perfectly fried, crispy chicken every time.
How to Make Mustard Fried Chicken
Step 1: Marinate the Chicken
Start by placing your chicken pieces in a large mixing bowl. Generously coat each piece with yellow mustard, ensuring every nook and cranny is covered—this is where the tang gets to work. If you like a touch of heat, mix in a spoonful of your favorite hot sauce. Cover the bowl and let your chicken marinate in the fridge for at least an hour, though overnight is best for bold, deep flavor. This step will keep your chicken juicy and tender after frying.
Step 2: Prepare Your Seasoned Flour
While your chicken marinates, whisk together the flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne in another bowl. This seasoned flour is your fast track to a perfectly golden, flavorful crust. Don’t be timid with your spices—they’re key to the addictive outer layer that Mustard Fried Chicken is known for.
Step 3: Dredge the Chicken
Remove each chicken piece from the mustard marinade, letting any extra drip off. Next, dredge each piece in your seasoned flour until it’s fully coated. For super crispiness, try the double-dip method: another quick dunk in the mustard, then back in the flour. You’ll be rewarded with an extra thick, crunchy crust that’s pure joy in every bite.
Step 4: Heat the Oil
Pour 2–3 inches of vegetable oil into a deep skillet or Dutch oven, then bring it to 350°F. This temperature is the sweet spot—it’ll cook your chicken through without burning the coating. A kitchen thermometer is your best friend here, ensuring the oil stays steady and your chicken cooks evenly.
Step 5: Fry to Perfection
Lower each chicken piece carefully into the hot oil, working in batches to avoid overcrowding (trust me, patience pays off!). Fry for 10 to 12 minutes per side, or until the crust turns a gorgeous deep golden and the internal temperature hits 165°F. Drain the fried chicken on a wire rack or paper towels, so every piece stays crackling crisp.
How to Serve Mustard Fried Chicken
Garnishes
A big platter of Mustard Fried Chicken looks irresistible on its own, but a sprinkle of fresh chopped parsley or thinly sliced green onions gives it a pop of color and a fresh aroma. A few lemon wedges on the side add a little extra brightness and make for a beautiful presentation.
Side Dishes
You can’t go wrong pairing Mustard Fried Chicken with classic Southern sides: creamy mashed potatoes, tangy coleslaw, or fluffy buttermilk biscuits work wonders alongside the bold flavors. For a lighter touch, try a crisp green salad or some quick-pickled vegetables to cut through the richness.
Creative Ways to Present
Serve your Mustard Fried Chicken picnic-style straight from a big basket, or pile it high on a wooden board with plenty of dipping sauces. For a fun twist, slice boneless pieces and stuff them in sandwiches with spicy slaw or on top of waffles drizzled with honey for the ultimate brunch treat.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Mustard Fried Chicken left (a big if!), let the pieces cool completely before storing in an airtight container. Pop them in the refrigerator, where they’ll stay fresh and flavorful for up to 3 days.
Freezing
Mustard Fried Chicken actually freezes well—simply wrap each piece tightly in plastic wrap, place in a freezer-safe bag, and freeze for up to 2 months. Defrost overnight in the fridge when you’re ready for more.
Reheating
To bring back that irresistible crunch, reheat your chicken in a 375°F oven for about 15 minutes or until warmed through. Avoid the microwave if you can, as it tends to soften that beautiful crispy coating.
FAQs
Can I use boneless chicken for Mustard Fried Chicken?
Absolutely! Boneless thighs or breasts work great and cook a bit faster. You might need to reduce the frying time, so keep a close eye to avoid overcooking.
Is spicy brown mustard or Dijon a good substitute for yellow mustard?
Yes—it’s a fantastic way to give your Mustard Fried Chicken a unique twist. Spicy brown or Dijon will add even more depth and tang, so experiment to find your favorite flavor profile.
Do I need a deep fryer to make this?
Not at all! A heavy skillet or Dutch oven on the stovetop does the trick beautifully. Just be sure to use enough oil so the chicken is partially submerged and cook in batches for even frying.
What’s the best way to keep fried chicken crispy?
Once fried, place your chicken on a wire rack instead of paper towels. This allows air to circulate and keeps the crust shatteringly crisp. If you’re making a big batch, keep finished pieces in a warm oven while you work.
Can I marinate the chicken for longer than overnight?
Marinating longer than overnight isn’t necessary; about 8–12 hours is plenty for flavor without making the texture mushy. If you need to prep further ahead, coat in mustard and store separately from the flour until ready to fry.
Final Thoughts
If you’re craving a plate-licking-good comfort food that never fails to wow, Mustard Fried Chicken is the answer. This recipe is every bit as fun to cook as it is to eat, so round up your favorite people, fire up the skillet, and get ready for a feast that everyone will remember!
Print
Mustard Fried Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
- Diet: Non-Vegetarian
Description
Learn how to make delicious Mustard Fried Chicken with this easy recipe. Coated in tangy mustard and a blend of flavorful spices, this Southern-style fried chicken is crispy on the outside and juicy on the inside.
Ingredients
Chicken:
- 1 whole chicken (about 3–4 pounds), cut into pieces
Mustard Coating:
- 1 cup yellow mustard
- 1 tablespoon hot sauce (optional)
Seasoned Flour:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
For Frying:
- Vegetable oil
Instructions
- Coat the Chicken: In a large bowl, coat chicken pieces with mustard and hot sauce. Refrigerate for at least 1 hour.
- Prepare Seasoned Flour: Mix flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne in a bowl.
- Heat Oil: Heat oil in a skillet to 350°F.
- Dredge and Fry: Dredge chicken in seasoned flour, then fry until golden and cooked through.
- Drain and Serve: Drain fried chicken on a rack or paper towels before serving.
Notes
- For extra crispiness, double-dip the chicken pieces before frying.
- Spicy brown or Dijon mustard can be used for added flavor.
Nutrition
- Serving Size: 1 chicken portion
- Calories: 620
- Sugar: 1g
- Sodium: 920mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 135mg
