Mustard Fried Chicken: This Recipe Is A Game Changer

Hey Guy’s! In today’s video I show you how I make my Mustard Fried Chicken. Although people have been making mustard coated meats for more than 30 or 40 years Mustard Fried Chicken became popular during the Covid Pandemic. That’s when I first discovered it and posted a video on my channel. That’s video gained over 5 million views. I heard about it and decided to see what all the hype was about. When I researched it I found a video on YouTube from a channel that stood out. I think that channel was Food For The Soul The Social Butterfly 🦋 but I can no longer find her channel. Over the years I’ve tweaked my recipe and this is the best version that I make in today’s video. It’s delicious and crispy with a golden brown crust. The hot sauce doesn’t make it spicy and you can not taste the mustard at all because during the cooking process it neutralizes their flavors. They act as binders for the spices. The wet marinade mixes with the flour giving your chicken the perfect crunch. If you are ready for the best Mustard Fried Chicken that you have ever tasted give this recipe a try. Let the thighs marinade for 30 minutes! Let the drumsticks marinade for 1 hour! House Seasoning Blend: 1 Cup Sea Salt 1/4 Cup Granulated Garlic 1/4 Cup Granulated Onion 1/4 Cup Black Pepper 2 Tablespoons Dried Parsley 1 or 2 Tablespoons Sage Optional * 1 Teaspoon Smoked Paprika or regular Paprika Put it in a jar and shake to mix. I use this on everything 🤗 First you want to wash, defeather and remove excess fat and knuckles from your chicken. Place in à large mixing bowl and add a generous amount of: My House Seasoning Blend Parsley Smoked Paprika Next add: Texas Pete Hot Sauce Frenches Mustard Toss everything together in the bowl to make sure that all of the chicken is coated. Set aside and let marinade for at least 30 minutes at room temperature. Fried Cabbage: Prepare the cabbage by cutting it up however you like to cut it up. Wash the cabbage. Heat up your frying pan then add some bacon drippings or fatback grease. Once the drippings are good and hot add the cabbage to the frying pan. Add the lid to the pan and let it cook until it starts to sweat down. Remove the lid and stir the cabbage. You will see liquid in the pan from the cabbage. Add the rest if your cabbageand stir. Add salt, pepper and a smigen of red pepper flakes and stir and replace the lid. If you need to add any liquid add chicken broth instead of water to give the cabbage an extra layer of flavor. You are going to remove the lid from the cabbage when it’s almost done and let it stay off so you wont have a pan full of mushy cabbage. Cook to your desired tenderness. Once the water is cooked off I like to let mine scorch a little because it gives it extra flavor. Remove from the hot burner. Macaroni and Cheese: Cook the Cavatappi noodles in water with some chicken bouillon in it until it’s almost done. Drain off water and pour the cooked pasta back into the pot. Add to the pasta pot: 1/2 Stick of Butter, cut up 1 Teaspoon Smoked Paprika 1 Teaspoon Dried Parsley Flakes 1 to 2 Tablespoons of My House Seasoning Blend 1 Tablespoon Minced Garlic 1 Tablespoon Chicken Bouillon 1 Tablespoon Frenche’s Mustard 2 Cups American Cheese, shredded 2 Cups Cheddar Cheese, shredded 1 Cup Mexican Blend Cheese, shredded 1 Can Carnation Evaporated Milk 1 Cup Whole Milk I placed mine back on the stove to melt the cheese. Add 1 Cup of milk to help cool it down to add 3 eggs. Mix together and make sure tge eggs are combined. Add a heaping tablespoon full of Dukes Mayo. Grease your baking dish with olive oul or butter. Pour à layer of the macaroni in the baking dish then add à layer if cheddar cheese. Repeat ending with cheese on top. Garnish with parsley and smoked paprika. Bake at 375 degrees and cook until it’s done. I use Peanut Oil to fry my chicken. Heat the oil until it’s ready to fry the chicken. The oil temperature to aim for is 350 but sometimes thats too hot for the size pan I like to use so I adjust it to suit my preference which is adding a pinch of flour to the oil until it fries. Batter the chicken using self rising flour and granulated onion, granulated garlic, ground sage, smoked paprika and dried parsley flakes. Drop the chicken into the hot oil and cook until the internal temperature reaches 165-175. Place on a paper towel lined pan to drain the grease. I will add a separate video for my Sweet Southern Cornbread at a later date. Enjoy 😊 Please remember to Like Comment Share and Subscribe . Thanks fir watching and God Bless🙏🏽 Link for Red Bacon Drippings Can: Bacon Grease Container With... https://www.amazon.com/dp/B0BZ4QFBLD?... Link for Ozeri Sauce Pan: Ozeri All-In- One Stone Saucepan... https://www.amazon.com/dp/B01AOLI97U?... #mustardfriedchicken