This recipe for mustard fried chicken calls for wings that have been floured, seasoned with a delicate blend of spices, coated in mustard, and then deep-fried until crisp. If you don’t have a deep frying, you could use a large skillet, but for chicken that is more crispy, I advise using a deep fryer. The chicken is delicious!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 10 |
Ingredients
- 5 pounds chicken wings, separated at joints, tips discarded
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons ground black pepper
- 1 tablespoon seasoned salt
- 1 tablespoon monosodium glutamate (MSG, or Accent flavor enhancer) (Optional)
- 3 tablespoons prepared yellow mustard
- 3 cups all-purpose flour
- 1 quart oil for frying, or as needed
Instructions
- Season chicken wings on both sides with garlic powder, onion powder, pepper, seasoned salt, and MSG.
- Use a basting brush to coat each wing with a thin layer of mustard. Pour flour into a plastic bag, add chicken, and shake to coat.
- Heat oil in a deep fryer or heavy skillet to 350 degrees F (175 degrees C).
- Cook chicken in hot oil until no longer pink and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain on a paper towel-lined plate. Allow to cool for 5 minutes before serving.
- When seasoning the chicken wings, I like to lay them out on a big plastic bag for easier clean-up.
Nutrition Facts
| Calories | 400 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 4 g |
| Sodium | 516 mg |
| Sugars | 1 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is golden…literally! It’s how a lot of Black families traditionally fry chicken in the South and elsewhere I’m sure. Dare I say it’s probably inexperienced cooks or “certain people”who have no knowledge of seasoning that have failed at the recipe. The mustard is used a binder for the coating. You’re NOT supposed to taste it people! One reviewer said they used honey mustard and another used Dijon..lol..I literally had a decent chuckle after reading that! Use plain old yellow mustard y’all! You’re doing something wrong if the coating falls off. Your oil is likely not up to the proper temperature. I did leave off one star because I felt it could have used a bit more flair by adding Sazon or some Adobo, but other than that, give the good sis her props! It’s not easy submitting recipes only to have them picked apart by strangers who are likely the issue to begin with, not the recipe!
I had no idea what mustard could do with chicken! I didn’t follow the recipe precisely, but I wanted to give the mustard as a binder a try. I have never had fried chicken come out so JUICY, you know what I mean? Typically, when I fry chicken the chicken meat will become a little oily and tough, but in this case it did not. I didn’t tell my fiance I used mustard as a marinade/binder, since he’s repulsed my anything vinegar based, but no one can tell because you do not taste it in the slightest. He tore that chicken up! I’m never going back to using egg as binder for fried chicken.
Wow. Pretty darn good.
I used this method with some boneless breast, adjusted the cooking time and the results were amazingly juicy, perfectly seasoned and tender chicken! Amazing!
I tried this recipe I could not taste any mustard I used Dijon mustard. If you follow the directions you will have a mess. I marinated the chicken with the Dijon mustard first. Then I seasoned my flour. I didn’t use MSG. It was a bit confusing understanding her measurements. The chicken came out crunchy but lost it’s crunch, I didn’t understand that. I will not save this recipe
Great fried chicken recipe. I had never tried this until now and I will always fry my chicken like this from this point forward! For those of you who have trouble with the coating coming off, after flouring you should let your chicken rest at room temperature for about 30 minutes before frying. Also make sure your oil is the right temp. Thanks for the great recipe!
My chicken wings turned out perfect.
Giirrlll you said the key secret ingredient: ACCENT!!!! Now for all of the food cautious people out there you can add or remove whatever seasoning to your taste. but let me tell you. when it comes to accent. unless you’re like me and wants the extra seasoning for extra extra flavor. that Accent will bring out ANY spice you put on!! Now I don’t use Accent everyday. but when I do. oh baby! And this recipe was amazing. and I’m not even a mustard lover like that. but I love some fried chicken and was looking for something different to try. Thanks for sharing. it was awesome!!!
Hi my name is Othasha and I came up with this recipe and i have been reading the reviews & would just like to say that the mustard is not so much for a strong mustard flavor but more so to make the chicken tender and juicy.You still get a hint of the mustard flavor but its not going to taste like your eating mustard on a hotdog & also if you are having problems with the batter not sticking you must not be doing something right because i deep fry every single time and it comes out crispy and juicy with all the crispy skin still on the chicken. . As far as the seasoning goes i just season to taste because everyone is different & some people like less rather than more like me so with all that said i hope this helps with the recipe and to all of you that loved it i really appreciate you taking the time to write a review. On last note i also add different spices to get different flavors so to all of you who do that keep on because its fun trying new recipes on chicken i do it every time i fry it. I ALSO SEASON MY FLOUR TO GIVE A BIT MORE FLAVOR TO CHICKEN
This chicken was extremely good, I followed the recipe exactly. I will definitely make again
Very good and not to mustardy
No changes were made and will definitely make again!
Finally a fried chicken recipe with TASTE….Salt and Pepper is a base, not Actual seasoning. I normally fry my chicken with multiple seasonings, but it’s nice to find a recipe that may have a different seasonings than I use.??
It was good. I had honey mustard Pringles, so I crunched them up and replaced 1 cup flour with the Pringles, because I could. (I know some people are review snobs & believe you can’t rate a recipe if you make any alterations. I disagree. Simple changes based on personal preference is not a new recipe, it’s a personal twist.) Anyway, I loved the mustard wash instead of egg. Nice twist to a classic. Thanks for sharing.
Some seriously good chicken wings
Me and my family love it. It came out so Crispy I will be making this again
God bless you Othasha!!! I lost my old mustard fried chicken recipe and was happy to find this one. I generously coat my chicken with mustard and set aside. I put the seasonings and flour together in a plastic grocery bag. You can add as much or as little of the seasonings as you want, according to your taste. Put the mustard covered chicken in the bag of flour and seasonings and shake to completely coat. Then fry. Yummy.
Delicious recipe made it,and didn’t change a thing, big flavors down to the bone. Will definitely make this recipe again.
Yes I would make again & again I read some post about chicken not being crispy remember when frying chicken your oil has to be 350 before dropping your chicken
Great recipe…I have made this before. Chose to use organic drumsticks. Soaked in vinegar for 5 minutes (for cutting the game taste)before rinsing drumsticks off and cleaning them. Love using tumeric with my chicken, in addition to other suggested spices. I always season to my cultural taste preferences. Also I pepper the flour, not the chicken directly. Had baked zucchini, which was breaded with italian style breadcrumbs (after seasoning and an egg bath). Very lovely.
A little salty but aside from that it was great! I put all the spices and chicken into a bag and shook it up rather than laying it all out on the bag.