In this recipe, chicken is coated with a Dijon mustard and herbes de Provence mixture before frying.
In a small mixing bowl, whisk together the mustard, herbes de Provence, 1 tsp. of salt, and 1/2 tsp. of pepper.
Rub the mustard mixture all over each piece of chicken, and let sit on a rimmed baking sheet at room temperature for 30 minutes.
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.
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.
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.