"Chicken wings are seasoned with a delicate mixture of spices, then coated in mustard and floured before being fried until crisp. If you don't have a deep-fryer, you may use a heavy skillet, but for crispier chicken, I would prefer a deep-fryer. This chicken is SO good!" — Mrs.Thomas
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chicken wings, separated at joints, tips discarded
ground black pepper
monosodium glutamate (MSG, or Accent flavor enhancer)
prepared yellow mustard
oil for frying, or as needed
Hi my name is Aariannah and I came up with this recipe and i have been reading the reviews & would just like to say that the mustard is not so much for a strong mustard flavor but more so to make the chicken tender and juicy.You still get a hint of the mustard flavor but its not going to taste like your eating mustard on a hotdog & also if you are having problems with the batter not sticking you must not be doing something right because i deep fry every single time and it comes out crispy and juicy with all the crispy skin still on the chicken. . As far as the seasoning goes i just season to taste because everyone is different & some people like less rather than more like me so with all that said i hope this helps with the recipe and to all of you that loved it i really appreciate you taking the time to write a review. On last note i also add different spices to get different flavors so to all of you who do that keep on because its fun trying new recipes on chicken i do it every time i fry it.
Not impressed at all…
Too salty. Couldnt taste any mustard at all. & the cooking times were way off. Sorry, but I would pass on this one…
Very good. I skipped the MSG and added dry mustard and cayenne to the flour mixture. Turned out great, thanks!
This is a keeper. I followed the recipe but added A LOT more seasoning before putting in the flour. I put all the wings in a tray and smothered with various seasonings, including garlic powder, onion powder, paprika, pepper and adobo. I also used a spanish seasoning called sazon goya (about 3 packets) and made 15 large wings. This recipe is incredible. I added some adobo to the flour and used spicy brown mustard. YUMMY. I do not fry often but I can see making this once a month as a fried treat!
I've been frying my chicken like this forever. Family recipe. To add a little twist & make it a little bit healthier (if that's possible with fried chicken), omit the MSG(taste good but DEADLY for you), and use WHOLE wheat flour (not wheat flour). It has 3grams of fiber & whole grains, but tastes no different! We all need more fiber in our diet. Enjoy.
Delicious! I thought I had yellow mustard in the fridge, but I didn't, so instead I had to use spicy brown. I found it easier to coat the chicken in mustard first, then seasoning. As seasoning first and brushing on the mustard just causes the seasoning to clump up and rub off. Will definitely make again, it's the best fried chicken that's ever come out of my kitchen.
I followed the recipe just like it said and it turned out to be good. My boyfriend said I can start putting this recipe on the menu.
This was great. I did make a few changes to the recipe... I added some cayenne pepper to the spices, and for the mustard I used hot mustard with horseradish. I also added a small amount of hot pepper sauce to the mustard. I got tons of compliments and everybody ate it up!
* Percent Daily Values are based on a 2,000 calorie diet.
Mustard Fried Chicken
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 184
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