Yield
Makes 4 to 6 servings

In this recipe, chicken is coated with a Dijon mustard and herbes de Provence mixture before frying. 

How to Make It

Step 1

In a small mixing bowl, whisk together the mustard, herbes de Provence, 1 tsp. of salt, and 1/2 tsp. of pepper.

Step 2

Rub the mustard mixture all over each piece of chicken, and let sit on a rimmed baking sheet at room temperature for 30 minutes.

Step 3

In a large heavy skillet, heat 1 1/2 inches of canola oil over medium heat to 340°. Set a wire rack over a rimmed baking sheet.

Step 4

In a shallow bowl, whisk together flour and remaining salt and pepper. Working with half of the chicken at a time, dredge the pieces in the flour mixture, shaking off the excess.

Step 5

Carefully place the chicken in the hot oil. Fry, turning often, for 18 to 24 minutes or until brown and juices run clear. Maintain a frying temperature of 320°. Drain the chicken on a wire rack.

Fried Chicken by Rebecca Lang.

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