Chef Time!

Chef Time!

Tuesday, February 7, 2012

Looks Like KFC Has Met It’s Match!

When it comes to frying chicken, I would like to think of myself as the new and improved Colonel Sanders. I have always been trying new recipes and techniques for fried chicken, and that’s where this recipe comes in. I hope you and your family will enjoy this wonderful tasty and easy dish. With this recipe, I used wings instead of the rest of the chicken because I wanted to serve this during the Super Bowl.
mustard friedchicken

Mustard Fried Chicken
5 lb. chicken wings, separated at joints, tips discarded
1 tbsp. seasoned salt
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. ground black pepper
1 tbsp. monosodium glutamate (MSG, or Accent flavor enhancer) (optional)
3 tbsp. prepared yellow mustard
3 c. flour
1 quart oil for frying, or as needed
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. 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.

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