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

Recipe by Southern Living September 2015

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Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Fried Chicken by Rebecca Lang.

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