MUSTARD FRIED CHICKEN
Chicken wings are seasoned with a delicate mixture of spices, then coated in mustard and floured before being fried until crisp. If you don't have a deep-fryer, you may use a heavy skillet, but for crispier chicken, I would prefer a deep-fryer. This chicken is SO good!
Provided by Othasha Thomas
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 399.7 calories, Carbohydrate 32.3 g, Cholesterol 47.6 mg, Fat 20.5 g, Fiber 1.8 g, Protein 19.9 g, SaturatedFat 4.3 g, Sodium 515.6 mg, Sugar 1 g
FINGER LICKIN' GOOD MUSTARD (OVEN) FRIED CHICKEN
This is another favorite of mine from an old Richard Simmons cookbook. It is full of fiber, low in fat and calories, tangy, crispy, chewy, MMmmmmm.
Provided by hollygollygee
Categories Chicken Thigh & Leg
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
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.
BUTTERMILK FRIED CHICKEN FINGERS
Steps:
- Flatten chicken breasts and slice into large strips. Place in a large bowl and cover completely with buttermilk. Refrigerate 4 to 6 hours.
- Fill a pie plate or large shallow bowl with flour, season with salt and pepper. Heat two skillets with about a 1/2-inch of oil. While the oil is heating, coats the chicken fingers with the seasoned flour.
- Fry chicken in the oil until done (oil should not cover the top of the breasts), about 10 minutes per batch.
RESTAURANT-STYLE FRIED CHICKEN FINGERS (OVEN-BAKED OPTION)
Make these as spicy as desired by adjusting the cayenne peppe, you may use your own favorite seasoning for the breading mixture --- plan ahead the chicken needs to marinate for 3-4 hours, I have listed oven-baking instructions on the bottom of the recipe -- if you are making these for a small crowd I strongly suggest to double the recipe these will be gone in a flash they are so good, serve with honey mustard dipping sauce :)
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 3h4m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Slice the chicken breasts into about 3/4-inch strips (or as desired).
- In a large bowl combine the buttermilk with egg and 1 teaspoon garlic powder.
- Place the chicken strips into the buttermilk mixture; using cleans hands toss to coat in the milk mixture.
- Cover and refrigerate for about 3 hours (tossing the chicken strips a few times during chilling time).
- Prepare a baking sheet or a couple of large plates to place the coated chicken fingers on.
- For the breading in a large resealable heavy plastic bag (or a shallow bowl) combine the flour with all the remaining ingredients.
- Remove the chicken strips and discard the buttermilk allowing any excess to drip off.
- Place the strips into the flour mixture mixture and toss to coat completely.
- Place the coated strips onto the baking sheet or plate (have all the strips coated before you begin frying, for extra crispness you may double dip in the coating before frying if desired).
- Heat oil in a large heavy skillet to 375 degrees F.
- Place the chicken fingers in hot oil a few at a time and fry until golden brown and the juices run clear.
- Place on a rack or a heavy brown paper bag to drain then lightly sprinkle with more seasoning salt if desired (do not use a paper towel or the coating will become soggy).
- TO OVEN-BAKE; place the coated chicken fingers on a greased baking sheet, bake in a preheated 350 degree F oven for 25-30 minutes.
Nutrition Facts : Calories 1593.1, Fat 149.2, SaturatedFat 22.8, Cholesterol 105.3, Sodium 324.1, Carbohydrate 31.6, Fiber 1.5, Sugar 3.4, Protein 34.3
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