Mustard Fried Chicken Recipes

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.

Steps:

• Wipe down chicken breast with paper towel.
• Sprinkle with salt and pepper.
• In bowl, beat egg and mustard.
• In separate bowl combine cheese and bread crumbs.
• Dip each breast in egg mixture then coat with cheese mixture.
• Let set 10 minutes.
• Saute chicken in oil for 15-20 minutes or until tender.

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.

Steps:

• In a large resealable bag, combine the beef broth, white wine, 1 tablespoon of the mustard powder, Worcestershire sauce, chopped garlic, onions and some salt and pepper. Add the chicken quarters to the bag, seal well, and shake a bit to coat the chicken in the marinade. Marinate in the refrigerator for at least 1 hour, or up to overnight.
• Preheat the oven to 400 degrees F
• Heat the oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels; reserve the marinade. Add the chicken, skin side down, to the skillet and cook until nicely brown, 5 minutes. Flip, and brown on the reverse side, another 4 minutes. Lower the heat to medium-low and add the butter and the smashed garlic to the pan. Cook for 1 minute, basting the chicken with the melted butter.
• Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 170 degrees F, measured at the thickest part of the thigh, 10 to 12 minutes. Remove the chicken to a plate and let rest, loosely cover, for 5 minutes.
• Heat the half-and-half and rosemary in a small saucepan over low heat. Pour off all but about 2 tablespoons of the oil from the skillet the chicken was cooked in. Place the skillet over medium heat and deglaze the pan with half of the reserved marinade, scraping up any browned bit from the bottom of the pan with a wooden spoon. Cook for 2 minutes, to reduce. Strain into the heated half-and-half and remove the rosemary sprig. In a small bowl, mix together the cornstarch and 2 tablespoons cold water. Whisk the cornstarch slurry into the half-and-half, then whisk in the remaining 1 1/2 tablespoons mustard powder, the whole-grain mustard and the lemon juice. Season the sauce with a salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon. Pour some of the sauce over the chicken and serve the rest on the side.

Steps:

• Preheat the oven to 350 degrees F.
• Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
• Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
• Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

Steps:

• In a large bowl, combine the salt, 1 teaspoon of the paprika, 1/2 teaspoon of the onion powder, and 1/2 teaspoon of the garlic powder. Add the buttermilk and whisk until the salt is completely dissolved and the spices are dispersed in the liquid.
• Cut the chicken lengthwise into about 1-inch-wide strips. Add to the marinade and let stand at room temperature for 30 minutes. (Do not marinate any longer or the chicken will be too salty. If you can't cook it right at the 30-minute mark, remove the chicken from the marinade and refrigerate until ready to continue.)
• In a large shallow dish (a 9 by 13-inch baking dish works well), combine the bread crumbs, the remaining 1 teaspoon paprika, the remaining 1/2 teaspoon of onion powder, and the remaining 1/2 teaspoon of the garlic powder. Add the 2 tablespoons oil and toss well to coat. Whisk together the egg whites and mustard in a second large shallow dish. Season both mixtures with pepper.
• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil, then set an ovenproof rack on it. Coat the rack with nonstick cooking spray.
• Remove the chicken from the marinade, shaking off any excess, and thread onto sixteen 12-inch bamboo skewers, dividing the meat evenly, about 1 strip per skewer. Dip the chicken into the egg mixture, coating both sides. Place in the bread crumb mixture one skewer at a time, sprinkle with crumbs to cover, and press so the coating adheres to both sides. Gently shake off any excess crumbs and place the skewers on the prepared rack.
• Bake the chicken, turning halfway through, until golden brown and the juices run clear, about 25 minutes. Serve warm with the dipping sauce.
• Put the vinegar, onion, garlic, honey, and mustard in the bowl of a food processor fitted with the metal blade. Pulse until smooth. With the motor running, add the oil in a slow steady stream until thick and emulsified. Taste and adjust for seasoning with salt and pepper. Store in an airtight container for up to 3 days.

Steps:

• Combine the chicken, 1 cup buttermilk, the pickle brine and cayenne in a bowl. Cover and refrigerate at least 1 hour.
• Meanwhile, whisk the remaining 1/4 cup buttermilk, the sour cream, lemon juice, Worcestershire sauce, scallion, dill and a pinch of salt in a separate bowl. Chill until ready to use.
• Heat 2 inches of vegetable oil in a large pot until it reaches 350˚ F. Combine the flour, mustard powder, garlic powder, onion powder, 1 1/2 teaspoons salt and 1 teaspoon black pepper in a bowl. Remove the chicken from the buttermilk mixture, letting the excess drip off, and toss with the flour mixture. Fry until golden and cooked through, 6 minutes. Remove to a rack and season with salt.
• Divide the fried chicken among the lettuce cups. Top with the chilled dressing and diced pickles.

Steps:

• For the chicken: Whisk together the flour and House Seasoning in a large bowl. Add the chicken and toss to coat.
• Add the oil to a large cast-iron skillet over medium-high heat. Remove the chicken from the flour mixture, shaking to remove any excess, and add to the hot oil. Fry until the chicken is golden brown on all sides, about 5 minutes per side. Remove to a plate and set aside.
• For the sauce: Add the diced onions to the hot oil in the skillet and cook until the onions are slightly softened and translucent, 2 to 3 minutes. Add the butter, garlic, thyme and rosemary and cook until fragrant, about 1 minute more. Whisk in the stock, scraping up any bits from the bottom of the pan. Simmer until thickened, 3 to 4 minutes. Whisk in the cream, Dijon (start with 2 tablespoons for a milder sauce and add up to 8 total tablespoons for a more pungent, mustardy sauce) and ground mustard and bring to a simmer again until thickened, 2 to 3 minutes. Add the chicken, turning to coat with the gravy. Cover and cook, turning the chicken occasionally, 25 to 30 minutes. Sprinkle with the parsley before serving.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x9 inch baking dish with nonstick spray.
• In a shallow bowl, mix together the ketchup and mustard. Place the cereal in a separate bowl. Dip chicken breasts in the ketchup mixture, then into the cereal until heavily coated. Place into the prepared baking dish.
• Bake uncovered for 30 minutes in the preheated oven, or until chicken is cooked through. The internal temperature of the chicken should be at 170 degrees F (75 degrees C) when taken with a meat thermometer.

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!

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

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.

Steps:

• Preheat oven to 425°.
• Combine the first 6 ingredients in a small microwave-safe bowl. Spoon 3 tablespoons buttermilk mixture into a shallow bowl; reserve remaining mixture.
• Combine the breadcrumbs and Parmesan cheese in a small bowl. Dip chicken in 3 tablespoons buttermilk mixture; dredge in breadcrumb mixture. Chill 15 minutes.
• Lightly coat a baking sheet with cooking spray, and place in oven for 5 minutes.
• Place the chicken on baking sheet. Bake at 425° for 24 minutes or until a meat thermometer registers 180°, turning chicken after 12 minutes.
• Microwave reserved buttermilk mixture at high for 20 seconds or until warm. Drizzle the sauce over chicken.