Who doesn’t love fried chicken, right? I don’t know if this happens to you, but my homemade fried chicken would never taste as good as to take out. I tried a lot of different fried chicken wings recipes, and I was always disappointed.
Until I made mustard fried chicken, you won’t believe its difference to add mustard on chicken before dusting it with flour. Mustard gives so much flavor. It is a total game-changer. I will never make fried chicken without it.
It was so good. My family thought I had ordered out. Please take my advice and slather your chicken with mustard before covering it with flour and frying it.
Fried Chicken Ingredients
- Chicken wings. I like to separate them at the joint, and I discard the tips. They have no meat in them.
- Garlic and onion powder. They are very important for this recipe. They impart a lot of flavors, and unseasoned wings are tasteless.
- Salt and pepper are also very important. Don’t be afraid to add salt. Remember that some of it will be lost when you fry the chicken, and the flour does not have any salt or seasoning.
- Paprika and cayenne pepper not only gives the chicken a great smokey flavor but a little bit of heat too. I love the color they give the wings as well.
- Prepared yellow mustard is the key ingredient here. I am so impressed by the amount of flavor it gives to the chicken. I will never again make fried chicken without it.
- Flour gives it the proper texture. Make sure the wings are well coated with it. If moisture starts seeping through, give them another dusting before frying them.
How To Make Mustard Fried Chicken?
- Make the spice mixture by mixing salt, pepper, garlic, onion powders, paprika, and cayenne pepper. Make sure you are using garlic and onion powder and not garlic and onion salt. We are already adding enough salt to the chicken.
- Toss the wings with the spice mixture and make sure they are fully seasoned on all sides. Sometimes when the wings are too moist, the spice mix will not stick very well to them, so pat them dry before adding it.
- Brush all sides of the wings with yellow mustard until they are completely covered with it. I used a silicone brush, but you can use your fingers. Just be gentle, so you don’t scrape off the seasoning.
- Heat the oil in a dutch oven or a deep fryer. If you have a thermometer, heat it to 350F or 175C. If you don’t, sprinkle a bit of flour on the oil, and if it bubbles up, it is ready.
- Working in batches, fry the wings for 6 minutes on each side or until the juices run clear. Let them drain on paper towels before serving.
How To Season Fried Chicken with Mustard?
I like to use prepared yellow mustard and use a silicone brush to cover the wings completely with it.
A thin coat is enough to give the chicken amazing flavor. I have yet to try it with Dijon mustard or any other mustard, but simple prepared yellow mustard is great.
What To Serve with Mustard Fried Chicken?
I think fries are the best side dish for fried chicken. There are a few favorite recipes that my family likes.
Oven-Baked Garlic and Parmesan Fries are my personal favorites. The Parmesan cheese, when baked, becomes crispy and delicious.
If you want healthier fries, please try The Best Baked Sweet Potato Fries, which are also great, and if you are looking for a Spanish twist, try Patatas Bravas. They are spicy potato cubes with a delicious hot and creamy dipping sauce that is addictive!
- Before tossing the wings in the spice mix, make sure they are as dry as possible. If they are too moist, the spice mix will not stick to them very well.
- When applying the mustard coat, be gentle so as not to remove the spice mix. I like to use a silicone brush, but your fingers are delicate.
- To check if the oil is hot enough, sprinkle some flour in it. When it is hot enough, it will become bubbly.
- Let the wings drain on paper towels and let them cool a little before serving. They are quite hot and could burn your mouth.
Mustard Fried Chicken Wings
- 3 pounds chicken wings (separated at the joints)
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 3 tablespoons prepared yellow mustard
- 1 ½ tablespoon onion powder
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 2 cups all-purpose flour
- ½ teaspoon cayenne pepper
- 1 -quart peanut oil for frying
- Make your spice rub by mixing salt, garlic powder, onion powder, paprika, cayenne pepper, and black pepper
- Sprinkle dry chicken wings (pat them dry) with the spice mixture on both sides to season
- Brush all sides of the chicken wings with mustard
- Dust each chicken wing with flour to coat completely
- Heat the oil in a dutch oven or a deep fryer. When the oil is hot (sprinkle a bit of flour, and if it bubbles, it’s hot enough), fry the wings for 6 minutes on each side or until the juices run clear. Drain on paper towels.
Frequently Asked Questions
- How do you prepare wings for frying?
I like to season them first with salt and spices, brush them with mustard and then give them a light coating with flour. If moisture starts seeping through the flour, dust them again.
- Should I boil chicken wings before frying?
I never do that. The oil is hot enough to cook the wings fully. Six minutes on each side is generally enough to cook them through.
- How do you get crispy skin on fried chicken wings?
For skin to be crispy it has to be dry. Pat the wings dry before adding the spices to it. Take it out of the fridge 30 minutes before they are at room temperature, pat them dry and then season it.