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
CRISPY MUSTARD CHICKEN
I tried this using 1/4 cup Stove Top Stuffing mix instead of wheat germ, and Honey mustard mustard in place of plain mustard. This turned out to be even better with the changes made to this adopted recipe.
Provided by Shirl J 831
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine mayonnaise and mustard/or Honey mustard in a small bowl; stir well.
- Combine wheat germ/or Stove top stuffing (crumbled finely) and other ingredients except chicken in in a shallow bowl.
- Brush each chicken breast with mustard mixture, then dredge in breadcrumb mixture.
- Place chicken in a 10x6x2" baking dish that has been coated with Pam.
- Cover and bake at 350F for 40 minutes.
- Uncover and bake an additional 20 minutes or until chicken is tender.
Nutrition Facts : Calories 180.6, Fat 10.1, SaturatedFat 2.4, Cholesterol 49, Sodium 9767.7, Carbohydrate 5, Fiber 1.2, Sugar 0.5, Protein 17.1
MUSTARD-CRUSTED CRISPY CHICKEN THIGHS
These super tasty chicken thighs are another easy, breezy meal that can be made in no time at all. Good enough to use as a stand alone dish, in a sandwich, or so many other possibilities! Enjoy with an oaky Chardonnay or a crisp Pinot Grigio!
Provided by Mandbsfablives
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place a rack on a rimmed baking sheet.
- Trim any fat off of chicken thighs and season with a light coating of adobo and pepper.
- Stir Dijon and melted butter together in a shallow bowl until you have a glossy, buttery mixture. Combine bread crumbs and Parmesan cheese in another bowl.
- Dip chicken thighs in the Dijon mixture until evenly coated, then dredge in the bread crumb mixture. Transfer thighs to the prepared baking sheet and spray the tops with cooking spray.
- Bake in the preheated oven without flipping until no longer pink in the centers, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Garnish with parsley to serve.
Nutrition Facts : Calories 446.7 calories, Carbohydrate 32.2 g, Cholesterol 105 mg, Fat 22.4 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 10.7 g, Sodium 2005.9 mg, Sugar 1.7 g
CRISPY MUSTARD CHICKEN & FRISéE
Make and share this Crispy Mustard Chicken & Frisée recipe from Food.com.
Provided by Gagoo
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 375°F.
- Place the garlic, thyme, 1 teaspoon salt, and ½ teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, 1 tablespoon olive oil, and the butter and pulse a few times to moisten the panko. Pour the mixture into a shallow bowl. In another shallow bowl, whisk together the mustard and wine.
- Pat the chicken thighs dry with paper towels and sprinkle generously with salt and pepper. Dip each piece first in the mustard mixture to coat the top and bottom and then coat the skin side only in the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on one side of a sheet pan, crumb side up, and press any remaining crumbs onto the chicken.
- Place the potatoes, 1 tablespoon olive oil, 1 teaspoon salt, and ½ -teaspoon pepper in a bowl and toss.
- Spread the potatoes on the other side of the sheet pan in one layer and roast both together for 40 to 50 minutes, turning the potatoes once during roasting, until the chicken reaches an internal temperature of 160 degrees. The chicken and potatoes should be done at the same time.
- Place the shallots, vinegar, olive oil, mustard, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl and whisk until emulsified.
- Meanwhile, place the greens on a serving platter. When the chicken and potatoes are done, toss the salad with enough vinaigrette to moisten and place the chicken and potatoes on top, adding any crumbs from the sheet pan. Sprinkle with salt and serve while the chicken and potatoes are still warm.
Nutrition Facts : Calories 860, Fat 58.4, SaturatedFat 13.2, Cholesterol 150.9, Sodium 592.4, Carbohydrate 43.6, Fiber 5.8, Sugar 4.1, Protein 37.4
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