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Crispy Mustard Fried Chicken

Let me share some secrets to making the crunchiest, crispy mustard fried chicken. It’s much better than store-bought!

What will I need for this recipe?

Chicken Wings – You will need 8-10 chicken wing portions for this recipe or about 4-5 pounds. If you prefer, you can use the same recipe for other cuts of meat as well but the cooking time will vary.

Canola Oil – Canola oil or vegetable oil is the best option for frying. It doesn’t have a strong flavor so it’s a good medium to cook with. It also has a higher smoke point (400 degrees or higher) so it won’t burn as you are deep frying.

Hot Sauce – You can use any type of hot sauce that you would like in this recipe depending on your preference and level of heat.

Buttermilk – The slight acidity in the buttermilk will help to tenderize your chicken without it becoming chewy. Its higher fat contact also helps to make the dredge stick better and allows your chicken to become more crispy.

All-Purpose Flour – The flour helps to make your chicken crunchy on the outside. It has a more developed gluten that will help the batter cling to the chicken without it being too oily.

Corn Starch – The cornstarch, when paired with the flour, will help the chicken not to absorb so much oil while frying. This ingredient helps the chicken to stay crispy while cooking.

Seasonings – The spice blend in this recipe calls for garlic powder, onion powder, ground mustard, smoked paprika, ground pepper, salt, oregano, and thyme. You can make extra of this blend to keep in your pantry to season just about anything you’re making!

Limes – If you need to break down your chicken then limes are the ideal way to clean your portions. They will act as a sponge to remove anything on the surface and leave you with clean chicken wings.

Eggs – The egg helps to keep the crust in place as your chicken is frying. It’s a good binder to make sure you have the perfect crunch on your crispy mustard fried chicken.

Mustard – You can use any mustard that you prefer. In this recipe, I use classic, yellow mustard but you can also use Dijon if you prefer the taste.

Sazon Seasoning – Sazon Seasoning blend is a mix of coriander, cumin, achiote, garlic powder, oregano, salt, and pepper. It’s a mild spice blend that adds more flavor to your chicken without adding too much heat.

How to make Buttermilk Fried Chicken

Prepare your ingredients

Start by making your Seasoning Blend by combining garlic powder, onion powder, ground mustard, smoked paprika, salt, pepper, oregano, and thyme. Set aside.

Clean the chicken

Next, clean your chicken by placing them in a bowl with limes, vinegar, and water. Clean your chicken by rubbing it with the limes to remove any feathers.

Season the Chicken

Once the chicken is cleaned, pat them dry and place them in a large bowl. Add eggs, mustard, hot sauce, and half of the seasoning blend. Toss to ensure the chicken is well coated. Add buttermilk to the bowl and marinate for at least 30 minutes.

Create your dry dredge by combining all-purpose flour, cornstarch, and Sazon Seasoning. Then set aside.

Start the fryer

Add oil to a large pot (no more than 2/3 full) and bring to a temperature between 350-375 degrees F.

Cook the chicken

Dredge each chicken wing in the flour mixture and press onto the chicken. Shake off any excess and drop it into the frying oil. Fry until golden brown, or about 10-12 minutes. Chicken should reach an internal temperature of 165 degrees F. Remove, and place on a rack or paper towels to remove excess grease. Serve and ENJOY!

FAQ

Why use limes?

Limes are a good way to clean your chicken because it acts like a sponge to soak up the juices. You can also use the limes to scrub the chicken portions to make sure you clean the whole piece.

Can you substitute milk for buttermilk on fried chicken?

Buttermilk is preferred because of the higher fat content which helps the breading to stay in place. It also gives a tangy, acidic flavor to the chicken. If you do not have buttermilk you can also use whole milk with 1-2 teaspoons of lemon juice or vinegar. This combination will mimic the flavor of buttermilk for your dish.

How can I store and reheat leftovers?

Mustard Fried Chicken can be kept in the fridge for 3-5 days after making. To reheat, you can place in an oven at 350 degrees for about 15-20 minutes or until they are heated through. Crispy mustard fried chicken is always best out of the fryer but reheating in the oven will help it not be soggy for leftovers.

Crispy Mustard Fried Chicken

Let me share some secrets to making the crunchiest, crispy mustard fried chicken. It's much better than store-bought!
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 Servings
Calories 1262 kcal

Ingredients
  

  • 4-5 LBS Chicken Wings
  • Vegetable or Canola Oil Enough to fill your pot 2/3 full
  • 2 Limes Cut in Half
  • 1/4 Cup White Vinegar
  • 1/4 Cup Water
  • 2 Large Eggs Whisked
  • 1/4 Cup Mustard
  • 2 TBSP Hot Sauce
  • 1 Cup Buttermilk
  • 2 Cups All-Purpose Flour
  • 1.5 TSP Sazon Seasoning 1 packet
  • 1/2 Cup Corn or Potato Startch
  • 1 TSP Garlic Powder
  • 1 TSP Onion Powder
  • 1 TSP Ground Mustard
  • 1 TSP Smoked Paprika
  • 1 TSP Ground Pepper
  • 1 TSP Kosher Salt
  • 1/2 TSP Oregano
  • 1 /2 TSP Thyme

Instructions
 

  • Start by making your Seasoning Blend by combining garlic powder, onion powder, ground mustard, smoked paprika, salt, pepper, oregano, and thyme. Set aside.
  • Next, clean your chicken by placing them in a bowl with limes, vinegar, and water. Clean your chicken by rubbing it with the limes to remove any feathers.
  • Once the chicken is cleaned, pat them dry and place them in a large bowl. Add eggs, mustard, hot sauce, and the seasoning blend. Toss to ensure the chicken is well coated.
  • Add buttermilk to the bowl and marinate for at least 30 minutes.
  • Create your dry dredge by combining all-purpose flour, cornstarch, and Sazon Seasoning.
  • Add oil to a large pot (no more than 2/3 full) and bring to a temperature between 350-375 degrees F.
  • Dredge each chicken wing in the flour mixture and press onto the chicken. Shake off any excess and drop it into the frying oil. Fry until golden brown, or about 10-12 minutes. Chicken should reach an internal temperature of 165 degrees F.
  • Remove, and place on a rack or paper towels to remove excess grease.
  • Serve and ENJOY!
Keyword Fried Chicken

I Hope You Enjoy This Recipe!

If you try the recipe, don’t forget to rate the recipe, and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #onestopchop, and share them with me on InstagramFacebook, and Pinterest! I love seeing my recipes come to life in your kitchen!

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