MUSTARD FRIED CHICKEN
Chicken wings are seasoned with a delicate mixture of spices, then coated in mustard and floured before being fried until crisp. If you don't have a deep-fryer, you may use a heavy skillet, but for crispier chicken, I would prefer a deep-fryer. This chicken is SO good!
Provided by Othasha Thomas
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Season the chicken wings on both sides by sprinkling with seasoned salt, garlic powder, onion powder, pepper, and MSG. I like to lay it all out on a big plastic bag for easier clean up. Coat each piece with a thin layer of mustard. You may use a basting brush or your fingers. Put the flour into a plastic bag, add the chicken, and shake to coat.
- Heat the oil in a deep-fryer or deep heavy skillet to 350 degrees F (175 degrees C). When the oil is hot, add the chicken and cook for 6 minutes on each side, or until juices run clear. Drain on paper towels, and cool for 5 minutes before serving.
Nutrition Facts : Calories 399.7 calories, Carbohydrate 32.3 g, Cholesterol 47.6 mg, Fat 20.5 g, Fiber 1.8 g, Protein 19.9 g, SaturatedFat 4.3 g, Sodium 515.6 mg, Sugar 1 g
FIRECRACKER MUSTARD CHICKEN
Essentially, fried chicken tenders marinated in and then coated with a fiery mustard-based sauce. The chicken is really just a vehicle for the sauce. Recipe shamelessly copied from America's Test Kitchen cookbook.
Provided by SusieQusie
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Whisk all sauce ingredients together and set aside.
- Cover chicken with plastic wrap and pound to an 1/2-inch thickness. Slice breasts in half and transfer to a large plastic bag. Add 1/4 cup sauce, seal bag and squeeze gently to coat chicken with sauce. Refrigerate for at least 30 minutes and up to 2 hours.
- Meanwhile, combine flour, cornstarch, salt and baking powder in a large bowl. Add 6 tablespoons of the sauce and, using your hands, blend until mixture resembles coarse wet sand.
- In another bowl, whisk egg whites until foamy.
- Set a large wire rack on a large baking sheet.
- Remove chicken pieces from marinade and pat dry with paper towels. Dip each piece in the egg whites and transfer to flour mixture, pressing lightly to adhere. Place on wire rack. Repeat with other chicken strips. Cover and refrigerate for 15 minutes (up to 4 hours).
- Heat oil in a large skillet over medium-high heat until oil shimmers. Add 1/2 of the chicken strips and fry until golden brown, 2-4 minutes per side. Remove to paper-towel lined platter and keep warm. Fry remaining chicken strips.
- Serve at once with remaining mustard sauce for generous dipping and a box of tissues for nose-blowing as the sauce clears everyone's sinuses.
Nutrition Facts : Calories 481.1, Fat 12.9, SaturatedFat 1.7, Cholesterol 68.4, Sodium 1459, Carbohydrate 53.3, Fiber 3.5, Sugar 7, Protein 36.4
FIRECRACKER CHICKEN
Make and share this Firecracker Chicken recipe from Food.com.
Provided by Mrs. Moss
Categories Chicken Breast
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse chicken breasts with cold water.
- Cut chicken breasts into medium sized chunks.
- Bread Chicken with seasoned bread crumbs and flour mix.
- Fry chicken in 1 1/2 cup of olive oil until done.
- Drain on paper towel.
- Combine vinegar, honey, brown sugar, garlic powder (to taste), and red pepper flakes (to taste)
- Pour over chicken in a deep bowl and mix well until evenly coated.
- Pour coated chicken into a shallow baking dish and bake for 15min.
- Let cool and serve as appetizer or with Lo Mein noodles.
Nutrition Facts : Calories 533.7, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 88.6, Carbohydrate 106.9, Fiber 0.2, Sugar 106.2, Protein 27.6
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