Mustard and herb coated Fried Chicken Recipe Cooking made easy

This is a great way of making an interesting alternative to buffalo wings. It’s simple, easy to do and takes very little time. The great thing about these drumsticks is that the prep work can be done ahead of time; just the final cooking needs to be done just before serving.

This is also a fairly low fat recipe as the chicken skins are removed before cooking. Regular readers will be shocked to hear that I do know a few low fat recipes, but these are so tasty, I can go with it. These are great for parties, just adjust the quantities to cope with larger quantities of chicken. You can, if you prefer, use breast meat cut into strips. If you choose to do this, bear in mind that the cooking time will need to be reduced by about a third. But, as is, this is a really economical recipe. This recipe serves 4.

You will need:

Equipment:

• 2 bowls
• A sharp knife
• A cutting board
• A skillet or heavy frying pan

Ingredients:

• 8 chicken joints (4 legs, 4 thighs)
• 1 tablespoon Dijon mustard
• 2 tablespoons prepared English mustard
• 2 egg yolks
• 2 table spoons heavy cream
• 6 oz breadcrumbs (see how to make breadcrumbs)
• 2 teaspoons mixed herbs
• Flour
• Salt and pepper
• Peanut oil

First, remove the skins from the chicken and if needed, cut the thighs from the legs.

Next, in a small bowl combine the mustards, egg yolks and cream. Mix thoroughly into a smooth paste.

Mix the breadcrumbs and herbs in a separate bowl and pour out onto a plate. Sprinkle some flour on another plate.

Season the chicken with a good amount of salt and pepper and dust with flour. Then, one at a time, dip the chicken pieces in the mustard mixture and then roll in the breadcrumb mixture. Pat the breadcrumbs into the chicken firmly. Place the chicken pieces on another plate, cover and leave in the refrigerator for at least 3 hours. Overnight is also OK, it just takes time for the meat to take on the mustard flavor. The coating should also become firm and fixed in place.

Pour about ¾ of an inch of oil into the skillet and heat on a medium heat. When the oil is hot, fry the chicken in batches until crispy and golden in color. A 12 in skillet will hold 4 pieces comfortably. This should take about 20 minutes per batch. If you have one, a cover for the skillet is very useful as these tend to spit when frying. Place the pieces on a rack to drain and serve hot with French fries, or Macaroni Cheese and salad or a cream based dip.

Bon Apetit!