Name: Mustard Fried Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 4 h 45 min
Cuisine: Southern American
Ingredients: 2 pounds chicken pieces (drumsticks, thighs, or breasts); ½ cup yellow mustard; 2 tablespoons hot sauce (optional); 2 cups buttermilk; 2 cups all-purpose flour; 1 tablespoon cornstarch; 1½ teaspoons salt; 1 teaspoon black pepper; 1 teaspoon paprika; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon cayenne pepper; Vegetable oil (for frying)

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If you’ve ever craved fried chicken that stands out from the crowd, Mustard Fried Chicken is your golden ticket. This Southern-inspired specialty combines juicy marinated chicken with a zippy mustard tang, a gentle heat from hot sauce, and the luxurious crunch of a perfectly seasoned crust. The resulting dish bursts with flavor in every bite, bringing comfort, excitement, and a bit of culinary nostalgia straight to your table.

Mustard Fried Chicken Recipe - Recipe Image

Ingredients You’ll Need

This Mustard Fried Chicken recipe features ingredients that are simple, but each one is a true workhorse in achieving the ultimate taste and texture. From tenderizing buttermilk to the all-important mustard, you’ll see just how every element serves a flavorful purpose.

Chicken pieces (2 pounds): Choose drumsticks, thighs, or breasts to suit your family’s favorite cuts – bone-in pieces give the best juicy results.
Yellow mustard (½ cup): The star of the marinade, lending tang, color, and a flavor backbone that’s unmistakable.
Hot sauce (2 tablespoons, optional): A splash adds welcome heat, but you can adjust to your preferred spice level, or leave it out for mild palates.
Buttermilk (2 cups): Classic for Southern frying, it tenderizes the chicken and helps the flavorful coating stick beautifully.
All-purpose flour (2 cups): Forms the base for the crunchy crust – sift it if you want your chicken extra light.
Cornstarch (1 tablespoon): Just a little goes a long way toward creating a shatteringly crisp exterior.
Salt (1½ teaspoons): Essential to seasoning the crust and drawing out natural flavors in each bite.
Black pepper (1 teaspoon): Adds a kiss of warmth and balance to the spice mix.
Paprika (1 teaspoon): Offers a gentle smokiness and a gorgeous golden hue.
Garlic powder (½ teaspoon): Brings subtle savory depth you’ll notice in every crunchy mouthful.
Onion powder (½ teaspoon): Another layer of umami for that classic fried chicken taste.
Cayenne pepper (½ teaspoon): Perfect for a little snap of heat and a touch of Southern authenticity.
Vegetable oil (for frying): Use a neutral oil with a high smoke point – peanut or canola are great choices.

How to Make Mustard Fried Chicken

Step 1: Marinate the Chicken

Begin by tucking your chicken pieces into a large bowl or zip-top bag. Pour in the yellow mustard, buttermilk, and (if you’re feeling spicy) the hot sauce. Give everything a good mix so each piece is evenly coated and nestled in that golden marinade. Cover the bowl and let the flavors work their magic in the fridge for at least 4 hours, or overnight if you’re planning ahead – the longer, the better for ultra-juicy Mustard Fried Chicken.

Step 2: Prepare the Coating

Right before frying, whisk the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper together in a shallow dish. This seasoned blend ensures every piece comes out with a crust that’s crunchy, flavorful, and seriously addictive.

Step 3: Dredge the Chicken

Remove each chicken piece from the marinade, letting any excess drip off. Dredge the chicken thoroughly in the flour mixture, pressing firmly to get the coating to adhere. If you’re craving extra crunch, give them a second dip: back into the marinade and again into the flour. Double-dipping is a game changer in the world of Mustard Fried Chicken!

Step 4: Fry to Golden Perfection

Heat two inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the chicken in batches, turning each piece now and then, for about 10 to 14 minutes or until the crust is beautifully golden and the internal temperature hits 165°F (74°C). Don’t crowd the pan; this helps keep the oil temperature steady and the crust super crispy. Once done, let the chicken rest on a wire rack or paper towels so any excess oil drips away, keeping each piece satisfyingly crisp.

How to Serve Mustard Fried Chicken

Garnishes

Garnishing your Mustard Fried Chicken can elevate both its look and taste. Sprinkle chopped fresh herbs like parsley or chives on top, or add a flourish of lemon wedges for a hit of brightness that wakes up the tangy flavors. Even a touch of flaky salt just before serving works wonders.

Side Dishes

This chicken pairs beautifully with classic Southern sides. Imagine it alongside creamy coleslaw, buttery mashed potatoes, or piping-hot biscuits. For a light, modern spin, a crisp green salad or sweet cornbread can balance out the savory, crunchy chicken.

Creative Ways to Present

Mustard Fried Chicken makes a stunning picnic centerpiece layered in a basket with gingham liners, or served piled high on a wooden board for a family-style meal. For parties, you can also cut larger pieces into strips for shareable finger food, paired with tangy dipping sauces on the side for extra pizzazz.

Make Ahead and Storage

Storing Leftovers

Leftover Mustard Fried Chicken keeps remarkably well. Just let the pieces cool to room temperature before placing them in an airtight container in the refrigerator. This helps protect that precious crispy coating for up to three days.

Freezing

If you’re planning ahead or have too much to eat at once, freeze the cooled chicken on a baking sheet, then transfer to freezer-safe bags or containers. This method prevents sticking and preserves the crunch for up to two months.

Reheating

To bring your Mustard Fried Chicken back to its original glory, skip the microwave and preheat your oven to 375°F. Arrange the pieces on a wire rack or baking sheet and heat for about 10 to 15 minutes. This keeps the crust crispy and ensures the chicken is hot right to the bone.

FAQs

How spicy is Mustard Fried Chicken?

The level of heat is up to you! The hot sauce and cayenne contribute a gentle warmth, but you can add more, less, or none at all to suit your family’s spice preferences.

Can I use boneless chicken for this recipe?

Absolutely, boneless breasts or thighs work just as well. Just adjust the frying time slightly, as boneless pieces often cook a little faster and can dry if overcooked.

What’s the best way to get an extra crispy crust?

For ultra crispy Mustard Fried Chicken, double-dip your pieces: after dredging in flour the first time, dip briefly back in the marinade and then in the flour again. Also, frying in batches prevents sogginess.

Is there a substitute for buttermilk?

If you’re out of buttermilk, you can make your own by adding a tablespoon of vinegar or lemon juice to two cups of milk. Let it sit for five minutes, and it’s ready to use!

What oil should I use for frying?

Choose a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. These are ideal for frying Mustard Fried Chicken to golden, crispy perfection without impacting the flavor.

Final Thoughts

Bringing Mustard Fried Chicken to your table means more than just a meal – it’s a joyful, flavor-packed celebration that’s always a conversation starter. If you love a classic with a twist, round up your ingredients and give this recipe a try. You might just find it becomes your new favorite fried chicken tradition!

Mustard Fried Chicken Recipe

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4.5 from 13 reviews

Author: admin
Total Time: 4 hours 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the crispy and flavorful goodness of Mustard Fried Chicken. This Southern American classic is a perfect blend of tangy mustard-marinated chicken coated in a seasoned flour mixture and fried to golden perfection.

Ingredients

Scale

Chicken:

2 pounds chicken pieces (drumsticks, thighs, or breasts)

Marinade:

½ cup yellow mustard
2 tablespoons hot sauce (optional)
2 cups buttermilk

Seasoned Flour:

2 cups all-purpose flour
1 tablespoon cornstarch
1½ teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne pepper
Vegetable oil (for frying)

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Instructions

Marinate the Chicken: Combine chicken, mustard, hot sauce, and buttermilk. Refrigerate for 4 hours or overnight.
Prepare the Flour Mixture: Mix flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne in a bowl.
Dredge and Fry: Coat chicken in flour mixture, then fry in hot oil until golden and cooked through.
Drain and Serve: Drain fried chicken on a wire rack or paper towels before serving.