I remember that it was my brother-in-law, Felix, that fried the chicken that day. I asked him how he made the chicken, and he told me with mustard. I didn't quite understand what he meant so he broke it down for me and here is how it is done.
Here is the line up for all the ingredients.
Make sure you pre-heat your oil over medium heat.
Place you chicken in a mixing bowl.
Squeeze in about 1/2 cup of yellow mustard for one chicken.
The more mustard the better the flavor. On full cup won't hurt your chicken either.
Make sure you get a nice even coating of mustard over the chicken.
In a one gallon zip loc bag, mix in your flour, salt and black pepper. Zip up the bag and shake until well blended.
Grinding in the fresh black pepper.
Place the chicken in the bag, zip it up and shake it until the chicken is evenly coated with the flour mix.
Fry half of the chicken at a time. Make sure it is a nice, golden brown. When you remove the chicken, let it drip for a few seconds before placing the chicken on the cooling rack.
The chicken is allowed to cool. This will also make the chicken crispy as it cools.
Close up of a thigh. The black specs is the black pepper.
There you have it. The mustard, especially if applied very liberal, will give it a flavor all its own. I am sure you will enjoy this twist on an old time favorite.
Let me know what you think by emailing me. Just go into my profile and use the email there.
Until next time....