Mustardy Fried Chicken Breasts
Crispy, golden perfection meets bold, tangy flavor with these Mustardy Fried Chicken Breasts. Marinated in a luscious blend of buttermilk, Dijon mustard, and a medley of spices like smoked paprika and garlic powder, this recipe takes classic fried chicken to new heights. Each juicy chicken breast gets a perfectly seasoned, crunchy coating thanks to a mix of flour and cornstarch, ensuring a light yet satisfying crust. The frying process locks in the flavor while creating that irresistible crunch in every bite. Ready in just over 30 minutes, this dish is great for weeknight dinners or casual gatherings. Serve these standout chicken breasts with your favorite dipping sauces and a side of slaw or fries for a meal that's guaranteed to impress. Perfect for those seeking flavorful, homemade comfort food!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Buttermilk
- 2 tablespoons Dijon mustard
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 teaspoons Smoked paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups All-purpose flour
- 3 tablespoons Cornstarch
- 4 cups Vegetable oil (for frying)
Instructions
Place the chicken breasts on a cutting board. If they are very thick, pound them gently with a meat mallet or rolling pin until they are an even thickness (about 1/2 inch).
In a large mixing bowl, combine the buttermilk, Dijon mustard, garlic powder, onion powder, smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well to form a marinade.
Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and let them marinate in the refrigerator for at least 1 hour, or up to overnight for enhanced flavor.
In a shallow dish, whisk together the all-purpose flour, cornstarch, remaining 1 teaspoon of salt, remaining 1/2 teaspoon of black pepper, and 1 teaspoon of smoked paprika.
Remove the chicken breasts from the marinade, letting any excess drip off. Dredge them one by one in the seasoned flour mixture, pressing gently to ensure an even coating. Set aside on a wire rack for 10 minutes to allow the coating to adhere.
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer to monitor the temperature.
Carefully add the chicken breasts to the hot oil, working in batches if necessary to avoid overcrowding. Fry for 3-4 minutes per side, or until golden brown and fully cooked with an internal temperature of 165°F (75°C).
Transfer the fried chicken breasts to a clean wire rack set over a baking sheet to drain excess oil and keep them crispy.
Serve immediately, either on their own or with your favorite dipping sauce and side dishes.
Nutrition Facts
Calories |
10454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 987.7 g | 1266% | |
| Saturated Fat | 147.1 g | 736% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 599 mg | 200% | |
| Sodium | 6187 mg | 269% | |
| Total Carbohydrate | 224.4 g | 82% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 12.9 g | ||
| Protein | 247.7 g | 495% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 410 mg | 32% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 742 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
