Mustard Fried Chicken Recipe

Chicken breasts: The main protein for the dish, providing a lean and tender meat.

Mustard: Adds a tangy flavor and helps in tenderizing the chicken.

Flour: Creates a crispy coating when fried.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the seasoning.

Garlic powder: Infuses a subtle garlic flavor into the coating.

Paprika: Adds a mild, sweet flavor and a vibrant color to the coating.

Oil: Used for frying the chicken to a golden brown.

When coating the chicken breasts in mustard, make sure to cover them evenly and let them sit for a few minutes. This allows the mustard to adhere better and infuse more flavor into the chicken. Additionally, when mixing the flour with the salt, pepper, garlic powder, and paprika, sift the dry ingredients together to ensure an even distribution of spices. This will help create a more consistent and flavorful crust on the fried chicken.

• chicken breasts - Substitute with chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breasts.

• mustard - Substitute with Greek yogurt mixed with a bit of vinegar: Greek yogurt provides a tangy flavor and creamy texture similar to mustard, while vinegar adds the necessary acidity.

• flour - Substitute with cornstarch: Cornstarch creates a crispier coating when fried, making it a good alternative to flour.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, providing a different but enjoyable flavor profile.

• garlic powder - Substitute with onion powder: Onion powder offers a similar savory depth, though with a slightly different flavor.

• paprika - Substitute with chili powder: Chili powder adds a bit of heat and a smoky flavor, making it a good alternative to paprika.

• oil for frying - Substitute with ghee: Ghee has a high smoke point and adds a rich, buttery flavor to the fried chicken.

• Allow the fried chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.

• Place the cooled chicken breasts in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps maintain their crispiness and flavor.

• Store the wrapped or containerized chicken in the refrigerator if you plan to consume it within 3-4 days. This keeps the chicken fresh and safe to eat.

• For longer storage, place the wrapped chicken in a freezer-safe bag or container. Label it with the date to keep track of its freshness.

• When ready to reheat, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and cover it loosely with aluminum foil to prevent drying out.

• Bake the chicken for about 20 minutes if refrigerated, or 30-35 minutes if frozen, until it is heated through and crispy again.

• Alternatively, you can reheat the chicken in an air fryer at 350°F (175°C) for 10-15 minutes, shaking the basket halfway through for even heating.

• Avoid reheating fried chicken in the microwave, as it can make the coating soggy and the chicken rubbery.

• Serve the reheated mustard fried chicken with your favorite sides, such as mashed potatoes, coleslaw, or a fresh garden salad.

• Preheat your oven to 375°F. Place the mustard fried chicken on a baking sheet lined with aluminum foil. Cover the chicken loosely with another piece of foil to prevent it from drying out. Bake for about 15-20 minutes or until the internal temperature reaches 165°F.

• For a quicker method, use a microwave. Place the chicken breasts on a microwave-safe plate. Cover with a damp paper towel to keep the moisture in. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F. Arrange the fried chicken in a single layer in the basket. Cook for 5-7 minutes, flipping halfway through, until the chicken is hot and crispy.

• For stovetop reheating, heat a non-stick skillet over medium heat. Add a small amount of oil to the pan. Place the chicken in the skillet and cover with a lid. Heat for 3-4 minutes on each side, until the chicken is warmed through and the coating is crispy.

• To retain the crispiness, use a toaster oven. Preheat to 375°F and place the mustard fried chicken on the rack. Heat for 10-15 minutes, checking occasionally to ensure it doesn’t overcook.

• For a steam method, place a steaming basket over boiling water. Add the chicken breasts to the basket, cover, and steam for 5-7 minutes. This method keeps the chicken moist but may soften the crispy coating.

• Mixing bowl: Use this to combine the flour, salt, pepper, garlic powder, and paprika.

• Whisk: This will help you mix the dry ingredients evenly in the mixing bowl.

• Tongs: Use these to handle the chicken pieces, especially when coating them in mustard and dredging them in the flour mixture.

• Frying pan: This is where you'll heat the oil and fry the chicken.

• Thermometer: Optional, but useful to ensure the oil is at the right temperature for frying (around 350°F or 175°C).

• Paper towels: Place these on a plate to drain excess oil from the fried chicken.

• Plate: Use this to hold the chicken after it has been coated in mustard and dredged in the flour mixture, and also to serve the finished dish.

• Knife: Handy for trimming any excess fat or unwanted parts from the chicken breasts.

• Cutting board: Use this as a surface to prepare the chicken breasts before coating them in mustard.

Marinate in advance: Coat the chicken breasts in mustard and let them marinate in the fridge for a few hours or overnight to save time on prep day.

Use a ziplock bag: Mix the flour mixture in a large ziplock bag and shake the mustard-coated chicken inside to evenly coat and reduce mess.

Preheat oil: Start heating the oil while you prepare the chicken to ensure it’s ready for frying as soon as you finish coating.

Batch cooking: Fry multiple pieces of chicken at once, ensuring they have enough space to cook evenly, to save time.