Best 9 Mustard Fried Chicken Recipes

MUSTARD FRIED CHICKEN

Steps:

• Season the chicken wings on both sides by sprinkling with seasoned salt, garlic powder, onion powder, pepper, and MSG. I like to lay it all out on a big plastic bag for easier clean up. Coat each piece with a thin layer of mustard. You may use a basting brush or your fingers. Put the flour into a plastic bag, add the chicken, and shake to coat.
• Heat the oil in a deep-fryer or deep heavy skillet to 350 degrees F (175 degrees C). When the oil is hot, add the chicken and cook for 6 minutes on each side, or until juices run clear. Drain on paper towels, and cool for 5 minutes before serving.

OVEN-FRIED MUSTARD CHICKEN

Steps:

• Heat oven to 425 degrees F.
• Combine the bread crumbs, flour and paprika.
• Combine the mustard, salt, pepper and 2 Tbs. water.
• Melt the butter.
• Line a shallow pan with foil and spray with non-stick cooking spray.
• Dip the chicken breasts in the mustard mixture, then coat them with the crumb mixture.
• Put in the prepared pan.
• Drizzle the butter over the chicken.
• Bake until browned and cooked through, 10 to 15 minutes.

FRIED CHICKEN SANDWICH WITH CABBAGE SLAW, PICKLES, AMERICAN CHEESE AND MAPLE MUSTARD SAUCE

Steps:

• For the slaw: To a large bowl, add the cabbage, a generous pinch of salt, vinegar, carrots, onion and garlic. Toss to combine, then set aside to sit for 15 to 20 minutes. Add the mayonnaise and mix to combine.
• For the quick pickles: To a bowl or container, add the vinegar, 1 cup water, the salt, sugar and hot sauce. Stir well to combine. Add the cucumbers, then allow to sit for 20 minutes.
• For the chicken: Fill a deep fryer or large heavy-bottomed pot with 2 inches of canola oil. Heat to 350 degrees F. Set a rack inside a rimmed sheet pan.
• To a large bowl, add 1 tablespoon of the garlic powder, 1 tablespoon of the onion powder, 1 tablespoon of the chipotle powder, mustard powder and buttermilk. Add the chicken and submerge, ensuring the chicken is fully coated. Allow to marinate for 15 minutes. To another large bowl, add the flour, the remaining 1 tablespoon garlic powder, the remaining 1 tablespoon onion powder, 1 tablespoon of the salt and the baking soda. In a small bowl, combine 1 tablespoon salt and the remaining 1 teaspoon chipotle powder.
• Preheat the oven to 400 degrees F. Remove the chicken from the buttermilk mixture and place into the seasoned flour. Toss until the chicken is fully coated, then transfer it back into the buttermilk, and then back into the seasoned flour so the chicken is double coated. Dust off any excess flour, and gently place the chicken into the hot oil. Fry the chicken in batches until the crust is golden brown and crispy and the chicken reaches an internal temperature of 160 degrees F, 4 to 5 minutes. Place on the prepared sheet pan and season the chicken immediately with the chipotle salt. Transfer to the oven and continue to cook for another 5 minutes or until the chicken reaches an internal temperature of 165 degrees F.
• For the maple mustard sauce: Mix the Dijon and maple syrup in a small bowl to combine.
• To assemble: Spread some of the maple mustard sauce followed by a slice of cheese on the top and bottom of each bun. Add the fried chicken, then the slaw and finally the pickles. Serve with more maple mustard sauce on the side for dipping.

MUSTARD/PARM FRIED CHICKEN BREASTS

Steps:

• Clean and wipe chicken breasts with damp paper towel.
• Sprinkle with salt and black pepper.
• In a bowl or pie plate, beat together the egg and mustard.
• Using a separate bowl mix together the breadcrumbs and parmesan cheese, mixing well.
• Dip each chicken breast into egg/mustard mixture, then roll in breadcrumb/cheese mixture and set on wax paper for approximately 10 minute to let coating set.
• Saute chicken in heated oil for 15-20 minutes or until tender.
• Arrange on plate, sprinkle with green pepper slices and garnish with parsley.
• Tip: Do not crowd pan when sauteing or it will steam the chicken instead of browning it.
• Enjoy!

CHICKEN FRIED VENISON POCKET WITH A JALAPENO HONEY MUSTARD SAUCE

Steps:

• Preheat 6 cups vegetable oil to 350 degrees. Season the venison with salt and pepper. Coat the venison in flour, shaking off excess, and transfer to a shallow bowl with the beaten eggs. Roll the venison pieces in Japanese bread crumbs and deep-fry the venison until golden brown. Transfer to a 350-degree oven until medium rare, 3 to 5 minutes.
• For the Jalapeno Honey Mustard Sauce: Combine all ingredients together.
• Serve venison with jalapeno honey mustard sauce and garnish with flour tortillas, roasted corn, cooked black beans, sliced red onion, and tomato slices.

FINGER LICKIN' GOOD MUSTARD (OVEN) FRIED CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Combine mustard, lemon juice, garlic, rosemary, and pepper in a bowl.
• In a sealable bag combine bran flakes and cheese. Crush up the bran flakes slightly with hands on the outside of the bag.
• Coat chicken with mustard mixture. Then transfer the chicken pieces (a few at a time) to the bag and shake to coat with the bran flake mixture.
• Place the crumb coated chicken pieces in a shallow baking dish coated with non stick spray. Sprinkle any remaining bran flake crumbs on top.
• Cover with foil and bake for 20 minutes.
• Remove foil and bake another 20-30 minutes, or until juices run clear when pricked with a fork.

MUSTARD FRIED CHICKEN

Steps:

• 1. season wings on both sides w/ seasoned salt, garlic and onion powders and pepper. Coat each wing w/ a thin layer of mustard.
• 2. Place flour in plastic resealable bag. Add chicken to bag and shake to coat.
• 3. Heat oil in lg shallow skillet over med-high heat. Cook chicken about 6 min each side or until juices run clear. Drain on paper towels.

MUSTARD FRIED CHICKEN

Steps:

• Mix all of the seasonings in a ziplock bag and shake well.In a large bowl season the chicken on both sides with the seasonings. Add the mustard and mix well to coat chicken. You may use your hands or a basting brush( you want just a thin layer of mustard on chicken).Put flour into a plastic bag, add the chicken and shake to coat. Heat oil in deef-fryer or deep heavy cast iron skillet to 350 degrees F (175 degrees C). When the oil is hot, add the chicken and cook for 10 minutes or until juices run clear.If using a cast iron skillet, cook for 6 minutes on each side.When done, drain on paper towels, and cool 5 minutes before serving.

OVEN FRIED CHICKEN WITH HONEY MUSTARD GLAZE RECIPE - (4.6/5)

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. To make the honey mustard glaze, whisk together mayonnaise, honey and mustards in a small bowl; set aside. Season chicken thighs with salt and pepper, to taste. In a large bowl, whisk together eggs and milk. In another large bowl, combine panko crumbs, paprika and vegetable oil; season with salt and pepper, to taste. Working one at a time, dredge chicken in the flour, dip into the egg mixture, then dredge in the Panko mixture, pressing to coat. Place chicken onto the prepared baking sheet and bake for 35-40 minutes, or until the crust is golden brown and the chicken is completely cooked through. Serve immediately with honey mustard glaze, garnished with parsley, if desired.