Mustard Fried Chicken With Crispy Curry Leaves And Mustard Mayonnaise Food

CRISPY MUSTARD CHICKEN & FRISEE

Steps:

• Preheat the oven to 375 degrees F.
• Place the garlic, thyme, 1 teaspoon salt, and 1/2 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 1/2 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 F. The chicken and potatoes should be done at the same time.
• 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.
• Place the shallots, vinegar, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl and whisk until emulsified.

MUSTARD FRIED CHICKEN

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.

MUSTARD FRIED CHICKEN WITH CRISPY CURRY LEAVES AND MUSTARD MAYONNAISE

Steps:

• Combine the chicken with the buttermilk, mustard, turmeric, garlic and ginger and leave to marinate in the fridge overnight.
• To make the mustard mayonnaise, combine all the ingredients in a bowl and season with salt and pepper. Let it down with a splash of water if you want to make a more pourable dressing.
• When you're ready to cook the chicken, preheat a deep fat fryer to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended.
• Place all the seasoned flour ingredients into a shallow bowl or tray and mix to combine. Dredge the marinaded chicken in the seasoned flour and deep fry for 6-8 minutes until golden, depending on the size of the thighs. Drain on kitchen towel to remove any excess oil.
• Deep fry the curry leaves for a few seconds until crisp, then remove and drain on kitchen towel.
• To serve, pile the chicken onto a plate, drizzle over the dressing and garnish with the deep-fried curry leaves, thin slices of red onion and the two cresses.

BEST MUSTARD FRIED CHICKEN RECIPE

Steps:

• Whisk together the buttermilk, paprika, cayenne, and salt in a large bowl.
• Add the chicken pieces to the bowl, mixing to coat them with the marinade.
• Cover the bowl, and let the chicken sit in the refrigerator for at least 4 hours or overnight.
• Remove the chicken pieces from the buttermilk, and pat dry with paper towels.
• Use a basting brush to coat the chicken pieces with a thin layer of yellow mustard.
• Mix the flour, seasoned salt, garlic powder, and onion powder in a gallon-size resealable bag, shaking to combine.
• Add 2 pieces of the chicken at a time to the bag, and shake to coat. Repeat with the remaining chicken pieces.
• Heat the oil to 375 F in a large pot, Dutch oven, or fryer.
• Carefully lower the chicken a few pieces at a time into the hot oil.
• Cover, and fry the chicken until deep golden brown, about 8 to 10 minutes.
• Turn the pieces over, and cook for an additional 6 to 8 minutes, or until the chicken reaches an internal temperature of 160 F for wings and breasts and 175 F for drumsticks and thighs.
• Let the chicken cool slightly before serving.

OVEN-FRIED MUSTARD CHICKEN

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.

MUSTARD CHICKEN

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.