Mustardy Fried Chicken Breasts Food

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.

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.

THE BEST FRIED CHICKEN

Steps:

• Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.
• Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)
• Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
• Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.
• Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.

MUSTARDY FRIED CHICKEN BREASTS

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.

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.

OLD BAY SEASONED FRIED CHICKEN BREASTS

Steps:

• In a bowl large enough to hold chicken, mix together brine ingredients.
• Pierce chicken pieces several times with fork so brine can soak into chicken.
• Place chicken into brine and refrigerate for at least 2 hours( overnight would be better).
• Combine egg and milk, set aside.
• After soaking, mix together Coating Mixture ingredients and dip both sides of chicken into mixture.
• Preheat oil in skillet over medium heat.
• Then dip chicken into egg/milk mixture.
• Coat again in Coating Mixture.
• Fry until desired doneness is reached, about 6 to 8 minutes for each side.

MUSTARD/PARM FRIED CHICKEN BREASTS

Steps:

• Clean and wipe chicken breasts with damp paper towel.
• Sprinkle with salt and black pepper.
• In a bowl or pie plate, beat together the egg and mustard.
• Using a separate bowl mix together the breadcrumbs and parmesan cheese, mixing well.
• Dip each chicken breast into egg/mustard mixture, then roll in breadcrumb/cheese mixture and set on wax paper for approximately 10 minute to let coating set.
• Saute chicken in heated oil for 15-20 minutes or until tender.
• Arrange on plate, sprinkle with green pepper slices and garnish with parsley.
• Tip: Do not crowd pan when sauteing or it will steam the chicken instead of browning it.
• Enjoy!

MUSTARDY FRIED CHICKEN BREASTS

Steps:

• 1. Wipe Chicken with damp paper towels. Sprinkle with the salt and pepper. In a bowl, beat together the egg and mustard. In a separate bowl, combine parmesan cheese and breadcrumbs, mixing well. Dip each chicken breast in egg mixture.. Then roll in cheese mixture until evenly coated. Lay chicken on waxed paper and allow coating to set for about 10 mins. Saute chicken on both sides in heated oil for 15-20 mins or until chicken is tender... Arrange on serving plate.

SIMPLE PAN-FRIED CHICKEN BREASTS

Steps:

• Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
• Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so.
• Heat a skillet over med-high heat, and add olive oil.
• When pan is sufficiently heated, sear chicken breasts over high heat.
• Allow about 2 minutes (until lightly browned) before turning to other side.
• Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
• Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
• Personally I love this with fried rice too.

EASY PEASY HONEY MUSTARD CHICKEN

Steps:

• Place two chicken breasts in a deep fill dish suitable for oven cooking
• In a bowl mix the honey, mustard, olive oil, mixed herbs and season
• Pour over the chicken breasts, turn the breasts until mixture coats both sides
• Oven roast at 180 degrees for 25-30 mins. Or until juices run clear. The mixture in the oven dish can be used as a sauce for the chicken breasts.
• Great served with mash or oven cooked wedges, or a salad for a healthier option.

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.

CRISPY FRIED CHICKEN

Steps:

• Pour the buttermilk into a wide shallow dish and stir in the garlic. Slice the chicken into chunky slices, about 9.5cm long x 3-4cm wide. Lay the chicken in the dish and turn it over in the buttermilk so it is well coated. Leave in the fridge for 1-2 hrs, or preferably overnight.
• Meanwhile, heat a large, non-stick frying pan and tip in the panko crumbs and flour. Toast them in the pan for 2-3 mins, stirring regularly so they brown evenly and don't burn. Tip the crumb mix into a bowl and stir in the paprika, mustard, thyme, chilli powder, pepper and a pinch of fine sea salt. Set aside.
• When ready to cook, heat oven to 230C/210C fan/gas 8. Line a baking tin with foil and sit a wire rack (preferably non-stick) on top. Transfer half the crumb mix to a medium-large plastic bag. Lift half the chicken from the buttermilk, leaving the marinade clinging to it. Transfer it to the bag of seasoned crumbs. Seal the end of the bag and give it a good shake so the chicken gets well covered (you could do all the crumbs and chicken together if you prefer, but it's easier to coat evenly in 2 batches).
• Remove the chicken from the bag. Heat 1 tbsp of the oil in a large, non-stick frying pan, then add the chicken pieces and fry for 1½ mins without moving them. Turn the chicken over, pour in another ½ tbsp of the oil to cover the base of the pan and fry for 1 min more, so both sides are becoming golden. Using tongs, transfer to the wire rack. Repeat with the remaining seasoned crumbs, oil and chicken.
• Bake all the chicken on the rack for 15 mins until cooked and crisp, then serve with the Crunchy coleslaw (see 'Goes well with', below right).