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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