Monday, August 25, 2014

Monday’s Bread Bowl: Spicy Mustard Fried Chicken

Crispy with a touch of mustard

The Mixed Stew recommends this recipe if you need to tweak your traditional fried chicken fare. Here’s the recipe:

What you will need:

1 large cast-iron skillet
1 set of metal thongs
1 steak knife
1 large bowl
1 large container w/ lid
1 medium-sized bowl
1 metal baking sheet w/ wire rack
2 ½ cups canola oil
8 to 12 chicken drumsticks
½ cup milk
1 ½ - 2 cups all-purpose flour
¾ cup yellow mustard
3 garlic cloves, sliced thin
1 tablespoon red pepper flakes
½ tablespoon paprika
Pinch of salt and black pepper

Cooking & Preparation:

Combine salt, black pepper, mustard, milk, and red pepper flakes in medium-sized bowl.  Mix well and set aside for a moment.  Carefully make 1 or 2 small incisions in each individual drumstick.  Insert a garlic slice

or two in those cuts.  We want the garlic to cook inside the chicken while frying.  Place chicken parts in large container with lid.  Pour in mustard sauce and seal tightly with lid.  Let chicken marinade for at least 3 hours inside fridge.  Make sure to turn chicken at least once during 3 hours.  Remove chicken from fridge once 3 hours are done and let them rest for another 30 minutes then its time to fry.

Pour flour into large bowl.  Season flour with some black pepper and salt then toss well.  Dip seasoned chicken in flour mixture until well-coated.  The chicken is now ready for frying.

Add cooking oil to skillet.  Heat pan on medium-high heat.  Gently place 3 to 4 drumsticks in hot oil.  You want the oil to bubble immediately once you drop chicken into it.  Let the chicken fry for 15 to 20 minutes.  Turn chicken occasionally with tongs.  A golden-brown crust should form.  Remove done chicken from oil to a wire rack on metal baking sheet.  Let chicken rest for at least 10 minutes before serving.      

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