Mustard Fried Chicken

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Mustard fried chicken is such a simple recipe, but the flavors are amazing. The mustard gives the chicken a delicious flavor and the crispy coating is just perfect. Plus, it’s a great way to change up your usual fried chicken routine.

Mustard Fried Chicken in a bowl on a yellow checked napkin

I’ve always loved mustard. I would go as far as saying I’m obsessed! This recipe combines two of my favorite things; mustard and Southern fried chicken.

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What is mustard fried chicken?

Mustard fried chicken is a recipe that uses mustard as a tenderizer and adds a tangy flavor to classic deep-fried chicken.

If you’re looking for a new and exciting fried chicken recipe, then you have to try this chicken recipe. You won’t be disappointed!


Chicken Pieces

The best chicken pieces for mustard fried chicken are the thighs and legs. They have more flavor than the breasts and are a lot juicier. Plus, they’re perfect for frying.

Breasts are pretty darn good too in this recipe, just try and get smaller breasts so that the middle is completely cooked before the crust has overcooked. If you only have the really big ones, go ahead and cut them in half.

Yellow Prepared Mustard

Mustard is an ideal ingredient for fried chicken because it has just enough acid to help tenderize the meat and it adds a ton of zip to the flavor! I prefer Griffin or French’s, but any brand will work.

Season Salt

Salt also helps tenderize chicken but using season salt with its mixture of salt, herbs, and spices the flavor is elevated one more notch. I use Lawry’s.

Garlic powder

Garlic powder is perfect for this chicken dish because it adds garlic flavor without the fear of burning it and making it bitter.

Cayenne Pepper

Cayenne is one of those spices that brings a little heat to any recipe. You can omit this, but you’ll be missing out.

Black Pepper

Black pepper is one of the most popular spices in the world, it’s strong, spicy, and a little bit sweet. I add black pepper to nearly everything I cook.

Dried Parsley Flakes

Parsley is a great way to add flavor to your recipes. It has a slightly floral taste that pairs well with chicken. Fresh parsley would burn during frying, so I use dried.

All-purpose Flour

You really need to use flour to coat your chicken for a crispy crust. If you have a favorite gluten-free product you use for breading before deep-frying, you could substitute it.

Oil for deep frying

The best oil for frying anything, including chicken, is a high-quality oil that has a high smoke point. This means that it can handle high temperatures without smoking or burning. 

Some of the best oils for frying are peanut oil and vegetable oil. Both have a high smoke point and won’t break the bank.

From left to right, mustard coated chicken, flour with spices, coated chicken wings in seasoned flour, breaded chicken pieces, chicken frying in oil, deep fried chicken on a rack

How to Make

Frying chicken can be a little daunting, but honestly, it’s not that hard, and mustard fried chicken is definitely worth the effort.  

1. Place the chicken into a non-porous large bowl and coat the chicken pieces evenly with the mustard and spices and allow to marinade for at least 20 minutes and up to 24 hours. I usually coat the chicken with the mustard marinade in the morning, cover the bowl with plastic wrap and store it in the refrigerator until evening.

2. Add enough oil to fill a large pot or deep-fryer no more than half full and preheat the oil to 325°F.

3. While the oil is heating, combine the crust ingredients in a separate large bowl and remove the chicken from the bowl and dredge in flour.

4. Once the oil is hot, add chicken to the pan a few pieces at a time and cook until done, 165°F internal temperature.

5. Remove from the oil and place on paper towels or a rack to drain excess oil.

6. Serve hot and enjoy!

Bubbling oil frying breaded chicken pieces

How long does it take to deep fry bone-in chicken?

These times are only provided as rough estimates. You should always cook your chicken to an internal temperature of 165°F using a thermometer.

Breasts – 10-12 minutes

Wings – 7-8 minutes

Thighs and legs – 12 – 18 minutes

Storing Leftover Fried Chicken

The best way to store mustard fried chicken is by keeping it in the refrigerator in a covered container or sealed plastic baggie.

It will keep for about 3-4 days in the fridge. You can also freeze mustard fried chicken for up to 2 months. Just make sure to thaw it before reheating to 165°F.

Deep fried chicken and mashed potatoes on a white plate, sitting atop a red checked napkin.

Add this to your favorites, everyone needs a fried chicken recipe that’s easy to follow and yields amazing results. If you made this recipe don’t forget to rate the recipe and share your thoughts in the comments section below.




Mustard Fried Chicken with mashed potatoes on a plate

Mustard Fried Chicken

This southern fried chicken recipe is perfect for dinner. The chicken is crispy on the outside and juicy on the inside, and the mustard gives it a delicious tangy flavor. Serve with your favorite sides for a fantastic meal everyone will love!
5 from 1 vote
Print Pin Rate
Course: Main Dish
Cuisine: Comfort Food, Southern
Prep Time: 10 minutes
Cook Time: 30 minutes
Marinating time: 20 minutes
Total Time: 1 hour
Servings: 6 Servings
Calories: 400kcal
Author: Beth Mueller


Chicken Marinade

  • 6 pounds Chicken Pieces with bones
  • 1 cup Yellow Prepared Mustard
  • 1 tablespoon Season Salt
  • 1 tablespoon Garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon black pepper
  • 1 tablespoon dried parsley flakes

Chicken Crust


  • Place the raw chicken pieces into a large bowl.
  • Squeeze the mustard over the top of the chicken.
  • Sprinkle the season salt, garlic powder, cayenne pepper, black pepper, and parsley flakes over the mustard.
  • Mix the chicken pieces around in the bowl until all of the chicken pieces are coated well with mustard and spices. My nurse habits require gloves, but you don’t have to, just make sure you wash your hands really well before and after.
  • Let the chicken sit in the mustard for at least 20 minutes. I usually coat the chicken in the morning, cover the bowl with plastic wrap and leave it in the fridge until dinner time.
  • Fill a large deep pot or deep-fryer ½ full of oil.
  • Preheat the oil to 325°F.
  • While the oil is heating, combine all of the crust ingredients. Remove the mustard-coated chicken pieces from the bowl and coat with seasoned flour.
  • Once the oil is heated, add chicken, a few pieces at a time, and fry until the chicken has an internal temperature of 165°F.
  • Remove chicken from the oil and drain on a cooling rack or paper towels.


  • Always cook chicken to an internal temperature of 165°F.
  • If you like your fried chicken spicy – pointing at you Dom, add ¼ to ½ cup of your favorite hot sauce with the mustard, then add more cayenne pepper or Cajun seasoning to the flour.
  • Calories are provided for one deep=fried bone-in chicken breast. Smaller pieces will have lower calories.


Serving: 1Serving | Calories: 400kcal
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