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.
Time 25m Yield 4 serving(s) Number Of Ingredients 8 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.
Time 1h15m Yield 4 Number Of Ingredients 3 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.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 8 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.
More about “mustard fried chicken recipes”
Time 45m Yield 4 servings Number Of Ingredients 7 Steps:
Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.) In a medium bowl, stir together the honey and mustard. Pat the chicken dry, then pound with a mallet or heavy skillet into an even thickness (about ⅓-inch thick). Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise. (If using chicken tenders, no need to pound or slice.) Season with salt and pepper, then add to the honey mustard and toss to combine. Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat. Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.
