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Crispy Mustard Fried Chicken Wings | Cook With Me
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What am I eating? Quick Mustard Fried Chicken Wings.
I am apart of multiple food and blogger groups on social media and one of the most requested how to's is fried chicken. Specifically #mustardfriedchicken. One of my group mates asked for a breakdown of how to prepare #friedchicken AND when to incorporate the mustard. I decided to create a video that I could share with my girls. Since my newbie cooks are "seasoning challenged", I kept the seasoning light. Come on in my kitchen and #cookwithme
Ingredients
Chicken Wings (about 2 lbs)
Lime / Vinegar (For prepping chicken)
Season to taste:
1 tbsp. Accent
Salt (Go light on the salt. About ~1 tsp. is all you will need. You can also omit the salt all together since the other seasonings contain salt. Kosher salt is also an option. )
Black pepper
Chicken seasoning or your go to all purpose seasoning (cajun, creole... )
Garlic Powder (I forgot to add to the video)
Paprika
Goya Sazon packet
Yellow mustard
Frying oil (vegetable oil or shortening, canola oil)
The Dredge:
All purpose flour
Corn starch
White pepper
Black Pepper
Chicken or all purpose seasoning
What you will need:
Large container to soak chicken
large heavy bottom frying pan or pot - deep enough to fill oil halfway
Tongs or long handled utensil (fork, spider)
Wire cooling rack OR A large bowl with layered paper towel.
Prepping your chicken.
(For sanitary reasons be careful when washing your chicken in your kitchen sink.
To prevent splashing - Avoid running the water over the chicken.
Let the water fill up in the bowl and gently rinse down the drain.
After removing chicken from packaging add to a bowl.
Inspect your chicken. Remove any feathers and trim any excess fat you don't want to eat.
Fill bowl "halfway" up with water.
Add 1/2 cup vinegar and lime juice to the chicken and let sit for ~ 15 minutes.
Rinse your chicken in cold water. Remove excess water. Set aside.
*Wash your hands!
Season your chicken vigorously.
Go light on the seasonings that contain salt.
Add 2-3 Tbsp mustard. Combine and mix through your chicken.
*Wash your hands!!!!
Add oil to pan approx. 2/3 to 1/2 way with cooking oil.
Heat oil over medium heat.
Prepare your flour dredge:
Add All purpose flour, cornstarch, white pepper, black pepper and chicken seasoning to a bowl or paper bag. Mix through.
Add a few chicken wings to the bowl at a time. Coat in flour.
If you are using a cooking thermometer, oil should be about ~350 degrees.
Using tongs or long handled fork, add chicken to hot oil one piece at a time.
(wash tongs after handling raw chicken)
After about 10-12 minutes turn chicken over - (you may have to go as high as 15 minutes. Pans and stoves vary)
While chicken is frying, prepare your cooling rack or bowl to drain your chicken.
When both sides are browned evenly, carefully remove chicken from oil.
Tips
*Stay off your phone. Stay in the kitchen and pay attention to your food.
*Do not overcrowd chicken in the frying pan.
*Use tongs or a long handled utensil to add/remove chicken.
*Wash your tongs after handling raw chicken. If you have 2 pair..Great!
For recipes, food requests, and general “LOVE” mail
*Music By Rite1k @ The Most East Coast
Follow me on the Social Sites:
I am apart of multiple food and blogger groups on social media and one of the most requested how to's is fried chicken. Specifically #mustardfriedchicken. One of my group mates asked for a breakdown of how to prepare #friedchicken AND when to incorporate the mustard. I decided to create a video that I could share with my girls. Since my newbie cooks are "seasoning challenged", I kept the seasoning light. Come on in my kitchen and #cookwithme
Ingredients
Chicken Wings (about 2 lbs)
Lime / Vinegar (For prepping chicken)
Season to taste:
1 tbsp. Accent
Salt (Go light on the salt. About ~1 tsp. is all you will need. You can also omit the salt all together since the other seasonings contain salt. Kosher salt is also an option. )
Black pepper
Chicken seasoning or your go to all purpose seasoning (cajun, creole... )
Garlic Powder (I forgot to add to the video)
Paprika
Goya Sazon packet
Yellow mustard
Frying oil (vegetable oil or shortening, canola oil)
The Dredge:
All purpose flour
Corn starch
White pepper
Black Pepper
Chicken or all purpose seasoning
What you will need:
Large container to soak chicken
large heavy bottom frying pan or pot - deep enough to fill oil halfway
Tongs or long handled utensil (fork, spider)
Wire cooling rack OR A large bowl with layered paper towel.
Prepping your chicken.
(For sanitary reasons be careful when washing your chicken in your kitchen sink.
To prevent splashing - Avoid running the water over the chicken.
Let the water fill up in the bowl and gently rinse down the drain.
After removing chicken from packaging add to a bowl.
Inspect your chicken. Remove any feathers and trim any excess fat you don't want to eat.
Fill bowl "halfway" up with water.
Add 1/2 cup vinegar and lime juice to the chicken and let sit for ~ 15 minutes.
Rinse your chicken in cold water. Remove excess water. Set aside.
*Wash your hands!
Season your chicken vigorously.
Go light on the seasonings that contain salt.
Add 2-3 Tbsp mustard. Combine and mix through your chicken.
*Wash your hands!!!!
Add oil to pan approx. 2/3 to 1/2 way with cooking oil.
Heat oil over medium heat.
Prepare your flour dredge:
Add All purpose flour, cornstarch, white pepper, black pepper and chicken seasoning to a bowl or paper bag. Mix through.
Add a few chicken wings to the bowl at a time. Coat in flour.
If you are using a cooking thermometer, oil should be about ~350 degrees.
Using tongs or long handled fork, add chicken to hot oil one piece at a time.
(wash tongs after handling raw chicken)
After about 10-12 minutes turn chicken over - (you may have to go as high as 15 minutes. Pans and stoves vary)
While chicken is frying, prepare your cooling rack or bowl to drain your chicken.
When both sides are browned evenly, carefully remove chicken from oil.
Tips
*Stay off your phone. Stay in the kitchen and pay attention to your food.
*Do not overcrowd chicken in the frying pan.
*Use tongs or a long handled utensil to add/remove chicken.
*Wash your tongs after handling raw chicken. If you have 2 pair..Great!
For recipes, food requests, and general “LOVE” mail
*Music By Rite1k @ The Most East Coast
Follow me on the Social Sites:
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