Crispy Southern Mustard Fried Chicken – The Best Golden Crust Ever
Now I don’t mean to start a fried chicken rivalry, but let me tell y’all—this mustard fried chicken is something special. It was my first time ever making it, and when I say it disappeared fast, I mean the plate was picked clean before the grease even cooled. The tang of the mustard, the kick from the seasoning, and that shatteringly crisp crust? It’s Southern comfort food at its boldest.
What I love most is that it’s simple, humble, and oh-so-satisfying. You don’t need buttermilk or fancy marinades—just everyday pantry staples and a little patience while it crisps to golden perfection. Let’s dig in.
🥗 Ingredients
- 1 whole chicken, cut into pieces (or 3–4 lbs chicken parts)
- 1 small jar yellow mustard (about 4 oz)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon parsley flakes (optional but lovely)
- 1 teaspoon salt
- 2 teaspoons black pepper
- 1 splash white vinegar
- 1–2 dashes hot sauce (optional)
For the coating:
- 2 cups self-rising flour
- 1/4 cup cornstarch
For frying:
- Vegetable oil (enough to cover chicken about 2/3 of the way in skillet)
🍼 Instructions
1. Prep the chicken
Wash and pat your chicken dry. Place it in a large bowl.
2. Mix the marinade
Pour the whole jar of mustard over the chicken. Add garlic powder, onion powder, parsley, salt, pepper, a splash of vinegar, and hot sauce if you’re using it. Get in there with clean hands and mix it up real good—make sure every piece is coated.
Tip: Let it marinate in the fridge for 2–3 hours, or even overnight if you’ve got the time. That mustard helps tenderize the meat and adds such a tangy depth of flavor.
3. Make the coating
In a separate bowl, mix together the self-rising flour and cornstarch.
4. Coat the chicken
Dredge each piece of mustard-coated chicken in the flour mixture. Press firmly so the coating sticks. Set pieces aside on a wire rack or plate while your oil heats.
5. Heat the oil
In a heavy skillet (cast iron is best), heat vegetable oil over medium-high heat until it reaches 350°F.
6. Fry the chicken
Carefully place the chicken in the hot oil, skin side down. Fry in batches, making sure not to crowd the pan. Cover with a lid (or foil) for the first 7–8 minutes, then uncover and flip.
Continue frying uncovered for another 7–8 minutes or until both sides are golden brown and cooked through (internal temp of 165°F).
Tip: Total cook time is about 15 minutes per batch. Adjust based on thickness.
7. Drain & serve
Remove to a paper towel–lined plate to drain. Let rest 5 minutes before serving. Just look at that crust—
✨ Tips for the Crispiest Mustard Fried Chicken
- Use self-rising flour. The baking powder helps with puff and crunch.
- Add cornstarch. It’s the secret to an extra crispy shell.
- Don’t skip the mustard. It adds flavor and helps the flour stick.
- Let it marinate. Even 1–2 hours in the fridge makes a big difference.
- Fry in batches. Crowding the pan drops the oil temp and makes it soggy.
🙏 From My Kitchen to Yours
This mustard fried chicken was a hit from the first bite. It’s bold, Southern, and seasoned through every layer. If you’re tired of the same old fried chicken, this might be your new favorite. I know it sure is mine.
So go on and give it a try—and don’t be shy with that mustard. 😉
Crispy Mustard Fried Chicken
Ingredients
- - 3–4 lbs chicken parts
- - 1 small jar yellow mustard
- - 1 tbsp garlic powder
- - 1 tbsp onion powder
- - 1 tbsp dried parsley
- - 1 tsp salt
- - 2 tsp black pepper
- - 1 splash vinegar
- - 1–2 dashes hot sauce optional
- Coating:
- - 2 cups self-rising flour
- - 1/4 cup cornstarch
- Oil for frying
Instructions
- Coat chicken in mustard and seasonings. Marinate 2–3 hours in fridge.
- Mix flour and cornstarch. Dredge chicken pieces.
- Heat oil to 350°F. Fry chicken in batches, 7–8 mins per side.
- Drain on paper towels. Serve hot.
Notes
- Store leftovers in the fridge and reheat in the oven to keep crispy.
