Best 9 Mustardy Fried Chicken Breasts Recipes

MUSTARDY FRIED CHICKEN BREASTS

Steps:

• Wipe down chicken breast with paper towel.
• Sprinkle with salt and pepper.
• In bowl, beat egg and mustard.
• In separate bowl combine cheese and bread crumbs.
• Dip each breast in egg mixture then coat with cheese mixture.
• Let set 10 minutes.
• Saute chicken in oil for 15-20 minutes or until tender.

MUSTARD CHICKEN BREASTS

Steps:

• Arrange chicken in a 9- or 10-in. microwave-safe pie plate, with the thickest side toward the outside of the plate. Sprinkle with paprika; top with lemon slices. Cover and microwave, on high for 6-8 minutes, rotating dish a half turn once. , In a small microwave-safe bowl, combine the remaining ingredients. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until heated through; stir. , Drain chicken; top with sauce. Cover and cook on high for 1-1/2 minutes until a thermometer reads 170°.

TENDER PAN-FRIED CHICKEN BREASTS

Steps:

• Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.

MUSTARD FRIED CHICKEN

Steps:

• Season the chicken wings on both sides by sprinkling with seasoned salt, garlic powder, onion powder, pepper, and MSG. I like to lay it all out on a big plastic bag for easier clean up. Coat each piece with a thin layer of mustard. You may use a basting brush or your fingers. Put the flour into a plastic bag, add the chicken, and shake to coat.
• Heat the oil in a deep-fryer or deep heavy skillet to 350 degrees F (175 degrees C). When the oil is hot, add the chicken and cook for 6 minutes on each side, or until juices run clear. Drain on paper towels, and cool for 5 minutes before serving.

CHICKEN FRIED CHICKEN WITH WHITE GRAVY

Steps:

• Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
• Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
• Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
• Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
• For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
• Serve the chicken fried chicken topped with the white gravy.

MUSTARDY PHEASANT BREASTS

Steps:

• Place breasts on foil and dot with 1 oz of butter. Season with salt and pepper and wrap well. Bake at 400F/200C for about 15-20 minutes.
• Meanwhile make the sauce by melting remaining butter in a bowl sitting in boiling water. Stir in the mustard and then the vinegars. Cook for 8 minutes and then add the cream and season with salt and pepper.
• Place breasts in a warm serving dish and pour over the sauce. Sprinkle with cayenne pepper. Serve with rice or couscous maybe.

MUSTARD/PARM FRIED CHICKEN BREASTS

Steps:

• Clean and wipe chicken breasts with damp paper towel.
• Sprinkle with salt and black pepper.
• In a bowl or pie plate, beat together the egg and mustard.
• Using a separate bowl mix together the breadcrumbs and parmesan cheese, mixing well.
• Dip each chicken breast into egg/mustard mixture, then roll in breadcrumb/cheese mixture and set on wax paper for approximately 10 minute to let coating set.
• Saute chicken in heated oil for 15-20 minutes or until tender.
• Arrange on plate, sprinkle with green pepper slices and garnish with parsley.
• Tip: Do not crowd pan when sauteing or it will steam the chicken instead of browning it.
• Enjoy!

MUSTARDY FRIED CHICKEN BREASTS

Steps:

• 1. Wipe Chicken with damp paper towels. Sprinkle with the salt and pepper. In a bowl, beat together the egg and mustard. In a separate bowl, combine parmesan cheese and breadcrumbs, mixing well. Dip each chicken breast in egg mixture.. Then roll in cheese mixture until evenly coated. Lay chicken on waxed paper and allow coating to set for about 10 mins. Saute chicken on both sides in heated oil for 15-20 mins or until chicken is tender... Arrange on serving plate.

FRIED CHICKEN BREAST WITHOUT BREADING

Steps:

• Slice chicken breasts into strips or flat rounds, whichever you like.
• Sprinkle all seasonings over one side of the chicken lightly, then flip and sprinkle the other side.
• In a large frying pan, pour in just enough vegetable oil to coat the bottom. Heat the vegetable oil until good and hot.
• Turn the heat to medium. Add chicken and cook for 3 minutes on one side then flip.
• Turn heat to low and cover. Continue to cook for 5-10 minutes until the chicken is done.