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