Chicken breasts: The star of the show! Choose boneless, skinless chicken breasts for a lean and tender protein source. You can also use chicken thighs for a richer, more flavorful option.

Mustard: The key ingredient! Yellow mustard provides a classic tangy flavor, while also helping to tenderize the chicken. Feel free to experiment with different types of mustard to customize the taste.

Flour: The foundation of the crispy coating. All-purpose flour works great, creating a golden-brown crust that seals in the chicken’s juices.

Salt: A crucial flavor enhancer! Salt balances the sweetness and acidity of the other ingredients, bringing out the best in the chicken and spices.

Pepper: Adds a subtle kick and depth to the seasoning. Black pepper is a classic choice, but you can also use white pepper or a blend of peppercorns for a more complex flavor.

Garlic powder: Infuses a savory garlic flavor into the coating. Garlic powder is a convenient way to add garlic taste without the hassle of mincing fresh garlic.

Paprika: Contributes a mild, sweet flavor and a vibrant color to the coating. Smoked paprika can be used for a deeper, smoky flavor profile.

Oil: Used for frying the chicken to a perfect golden brown. Choose an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.

Achieving the perfect mustard fried chicken requires attention to detail. When coating the chicken breasts in mustard, ensure they are evenly covered. Allow the mustard to sit on the chicken for a few minutes; this crucial step allows the mustard to adhere properly and infuse the chicken with its signature flavor. This also helps the flour mixture stick more effectively.

For the flour mixture, it’s vital to combine the flour with salt, pepper, garlic powder, and paprika thoroughly. To ensure an even distribution of spices, sift the dry ingredients together before coating the chicken. This creates a more consistent and flavorful crust that evenly coats each piece of chicken. Sifting eliminates any clumps and ensures that every bite is packed with delicious flavor.

Don’t overcrowd the pan when frying. Overcrowding lowers the oil temperature, resulting in soggy chicken. Fry in batches, making sure each piece has enough space to cook evenly and develop a perfectly crispy crust. Maintain a consistent oil temperature to ensure the chicken cooks through without burning.

• Chicken breasts – Substitute with chicken thighs: Chicken thighs are juicier and more flavorful, making them a fantastic alternative to chicken breasts. Remember to adjust cooking times accordingly, as thighs may take slightly longer to cook through.
• Mustard – Substitute with Greek yogurt mixed with a bit of vinegar: Greek yogurt provides a tangy flavor and creamy texture similar to mustard, while vinegar adds the necessary acidity. This is a great option for those who prefer a milder flavor or are looking for a healthier alternative.
• Flour – Substitute with cornstarch: Cornstarch creates an even crispier coating when fried, resulting in a satisfying crunch with every bite. This is also a great gluten-free alternative for those with dietary restrictions.
• Salt – Substitute with soy sauce: Soy sauce adds a salty flavor along with a hint of umami, enhancing the overall taste of the dish. Use it sparingly, as soy sauce can be quite potent.
• Pepper – Substitute with cayenne pepper: For those who like a bit of heat, cayenne pepper adds a spicy kick that will awaken your taste buds. Use it carefully, as a little goes a long way!
• Garlic powder – Substitute with onion powder: Onion powder offers a similar savory depth, though with a slightly different flavor profile. It’s a great option for those who prefer the taste of onion over garlic.
• Paprika – Substitute with chili powder: Chili powder adds a bit of heat and a smoky flavor, making it a wonderful alternative to paprika. Adjust the amount to your preferred level of spiciness.
• Oil for frying – Substitute with ghee: Ghee has a high smoke point and adds a rich, buttery flavor to the fried chicken, enhancing its overall deliciousness. It also adds a distinct aroma that will make your kitchen smell amazing.

• Allow the fried chicken to cool completely before storing. This prevents condensation, which can lead to soggy chicken. Cooling it down completely helps maintain its crispy texture.
• Place the cooled chicken breasts in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps preserve their crispiness and flavor, keeping them fresh for longer.
• Store the wrapped or containerized chicken in the refrigerator if you plan to enjoy it within 3-4 days. This keeps the chicken fresh and safe to consume.
• For longer storage, place the wrapped chicken in a freezer-safe bag or container. Label it with the date to easily keep track of its freshness. This ensures you use it within a reasonable timeframe.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out during reheating.
• Bake the chicken for approximately 20 minutes if refrigerated, or 30-35 minutes if frozen, until it is thoroughly heated through and crispy once again. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
• Alternatively, you can reheat the chicken in an air fryer at 350°F (175°C) for 10-15 minutes, shaking the basket halfway through for even heating. This method is quicker and helps retain the chicken’s crispiness.
• Avoid reheating fried chicken in the microwave, as this can make the coating soggy and the chicken rubbery. Microwaving tends to ruin the desired texture of the fried chicken.
• Serve the reheated mustard fried chicken with your favorite sides, such as mashed potatoes, coleslaw, or a fresh garden salad, for a complete and satisfying meal.

• Preheat your oven to 375°F (190°C). Place the mustard fried chicken on a baking sheet lined with aluminum foil. Cover the chicken loosely with another piece of foil to prevent it from drying out during reheating. Bake for about 15-20 minutes or until the internal temperature reaches 165°F (74°C).
• For a quicker method, use a microwave. Place the chicken breasts on a microwave-safe plate. Cover with a damp paper towel to help retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
• If you have an air fryer, preheat it to 350°F (175°C). Arrange the fried chicken in a single layer in the basket. Cook for 5-7 minutes, flipping halfway through, until the chicken is hot and crispy.
• For stovetop reheating, heat a non-stick skillet over medium heat. Add a small amount of oil to the pan. Place the chicken in the skillet and cover with a lid. Heat for 3-4 minutes on each side, until the chicken is warmed through and the coating is crispy.
• To retain the crispiness, use a toaster oven. Preheat to 375°F (190°C) and place the mustard fried chicken on the rack. Heat for 10-15 minutes, checking occasionally to ensure it doesn’t overcook.
• For a steam method, place a steaming basket over boiling water. Add the chicken breasts to the basket, cover, and steam for 5-7 minutes. This method keeps the chicken moist but may soften the crispy coating.

• Mixing bowl: A must-have for combining the flour, salt, pepper, garlic powder, and paprika. Choose a bowl large enough to accommodate all the dry ingredients.
• Whisk: Perfect for thoroughly mixing the dry ingredients in the mixing bowl, ensuring an even distribution of spices.
• Tongs: Use these to handle the chicken pieces with ease, especially when coating them in mustard and dredging them in the flour mixture. Tongs prevent cross-contamination and ensure clean handling.
• Frying pan: A sturdy frying pan is essential for heating the oil and frying the chicken to golden perfection. Cast iron skillets work particularly well for even heat distribution.
• Thermometer: Optional, but highly recommended to ensure the oil is at the right temperature for frying (around 350°F or 175°C). Maintaining the correct oil temperature is crucial for crispy, evenly cooked chicken.
• Paper towels: Place these on a plate to drain excess oil from the fried chicken, helping to keep it crispy and prevent it from becoming soggy.
• Plate: Use this to hold the chicken after it has been coated in mustard and dredged in the flour mixture, and also to serve the finished dish.
• Knife: Handy for trimming any excess fat or unwanted parts from the chicken breasts, ensuring a cleaner and more uniform cooking process.
• Cutting board: Use this as a safe and sanitary surface to prepare the chicken breasts before coating them in mustard.

Marinate in advance: Coat the chicken breasts in mustard and let them marinate in the refrigerator for a few hours or even overnight. This will save time on prep day and allow the mustard flavor to deeply penetrate the chicken.

Use a ziplock bag: Mix the flour mixture in a large ziplock bag and shake the mustard-coated chicken inside to evenly coat and reduce mess. This method is quick, efficient, and minimizes cleanup.

Preheat oil: Start heating the oil while you prepare the chicken. This ensures it’s ready for frying as soon as you finish coating, saving valuable time.

Batch cooking: Fry multiple pieces of chicken at once, ensuring they have enough space to cook evenly. This significantly cuts down on frying time while maintaining the quality of the chicken.