Crispy Mustard Fried Chicken
This Crispy Mustard Fried Chicken is made with seasoned chicken wings coated in yellow mustard and flour, then fried until golden, crunchy, and juicy.
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Servings: 8
Ingredients
- 3 lb chicken wings separated at the joints
- 1 tbsp salt
- 1 tbsp garlic powder
- 1 1/2 tbsp onion powder
- 2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp black pepper
- 3 tbsp prepared yellow mustard
- 2 cups all-purpose flour
- 1 quart peanut oil for frying
Instructions
- Pat the chicken wings thoroughly dry with paper towels.
- In a small bowl, combine the salt, garlic powder, onion powder, paprika, cayenne pepper, and black pepper.
- Stir the seasoning mixture until evenly combined.
- Sprinkle the seasoning mixture over both sides of the chicken wings.
- Turn the wings as needed to ensure they are evenly seasoned.
- Brush the chicken wings with prepared yellow mustard until each piece is fully coated.
- Place the all-purpose flour in a shallow dish or bowl.
- Dredge each mustard-coated chicken wing in the flour.
- Coat each wing completely, then shake off any excess flour.
- Add the peanut oil to a Dutch oven or deep fryer.
- Heat the oil until hot. To test the oil, sprinkle a small amount of flour into it; if the flour bubbles immediately, the oil is ready.
- Carefully place the coated chicken wings into the hot oil, working in batches if necessary.
- Fry the wings for approximately 6 minutes on each side, or until golden brown and fully cooked.
- Ensure the juices run clear and the chicken is cooked through before removing from the oil.
- Transfer the fried chicken wings to a paper towel-lined plate or wire rack to drain.
- Repeat the frying process with the remaining wings.
- Serve warm.
Notes
To make this Crispy Mustard Fried Chicken gluten free, replace the all-purpose flour with a gluten-free all-purpose flour blend or rice flour.
Confirm that the yellow mustard, garlic powder, onion powder, paprika, cayenne pepper, black pepper, salt, and peanut oil are certified gluten free.
Use a clean Dutch oven, deep fryer, tongs, bowls, and draining rack to prevent gluten cross-contact.
Do not use frying oil that has previously been used for gluten-containing foods.
If serving with sauces or sides, verify that all dipping sauces, seasonings, and accompaniments are gluten free.