 Hey y'all, it's Tammy with Collard Valley Cooks and today we're gonna make something really good, mustard fried chicken. We use mustard all the time on our fish to marinate our fish before we fry it. Today we're using it for our chicken and we have used it a lot to bake chicken with with a mustard, but today we're actually gonna do a mustard fried chicken. So I've got thighs because they're bonged in, got plenty of skin on them to get crunchy. So I chose thighs. I didn't want to use a breast because it's a larger piece of meat. It takes longer to cook. Right now we're just gonna marinate it. So you wanna get your chicken out of the refrigerator, get you a Ziploc bag, because then you don't have to touch it and try to get mustard all over it. It'll get it all on it in here and get you some mustard, okay? So the first thing I'm going to do is get me some tongs to pick it up with. But I'm gonna squirt mustard on it first. I'm using French's mustard. When we season our flour, I will also use a ground mustard so it'll even taste better. So when you're frying chicken, you wanna get it out of the refrigerator and let it sit out for at least 30 minutes. So what I'm gonna do is I'm actually gonna marinate it and let it come to room temperature while it's marinating. So this chicken is fresh out of the refrigerator and cold. And you're gonna wanna use a lot of mustard. Let me put extra. So it's cold, really cold right now. We're gonna put it in this bag and I'm gonna let it sit out probably an hour before I fry it. So we're just gonna pick up our chicken and get it in this bag. This way you don't have to wear gloves or nothing if you're worried about the meat. I don't wear them anyway, I wash my hands, but if that's something you wanna do or you're worried about, it all just goes in the bag. You can zip it up, try to take most of the air out of it. Zip it up. And now we're just going to coat it good. And it should have plenty, plenty of mustard on it. But don't open the bag and squirt some more in there. So all the chicken should be good and coated with mustard and you're going to want to just let this sit out on the camera for about an hour and then we're gonna fry our chicken. It's gonna be delish, delish, delish. I'm excited, you're gonna have a good supper. I'm gonna make a sweet potato pie too. Okay y'all, this chicken has actually been sitting here for a little over an hour because I made my sweet potato pie and got it out of the oven. It looks really pretty. That'll be in a different video. I'm going to use Chris's special seasoning that we use for chicken and it is a combination of several things. It has black pepper. It has paprika, cayenne pepper, white pepper and salt. So since this seasoning has got all of that in it, I can eliminate having a lot of this out on the counter. The only thing I'm gonna add to it is mustard, ground mustard. Oh, and of course the mustard. It's gonna make it taste really good as well. So the first thing we're going to do is we're gonna mix up some flour and go ahead and put our seasonings in it. And the reason I'm doing this is normally I would sprinkle seasoning on the chicken and then dip it in the egg wash or buttermilk, whichever one I'm using. But today since we've got all this wet mustard on it, I'm actually gonna put my seasonings in the flour. So I'm just gonna start out with about, I really think a cup is gonna be enough but just to be safe, we'll use a cup and a half. Let's use a half tablespoon of Chris's seasoning. Let's use a teaspoon of ground dry mustard. We're gonna start out with this and see how we do. So I like to use a whisk and whisk it really good. It's not spicy enough. So I'm gonna wind up using a whole tablespoon of his seasoning. So let's go with a tablespoon of Chris's special seasoning. Let's just double it. And we'll go two teaspoons of mustard. We want this to be flavorful chicken. It'll be good and good and good and good and good. Now that looks good. That's more like it. That's plenty of flour. Let's go ahead and flour our chicken and lay it out so that it can rest 10 minutes before we drop it in the fryer. And once we get it coated, then we'll pour in our oil and start preheating it. And it should be timed about just right. Now I am gonna use my hands to do this because I like to press on the flour. I don't wear gloves. I don't. My mama never did. My granny never did and I'm not gonna start. I can wash my hands. So we're just gonna take out each piece of chicken, put it down in the flour and you're gonna wanna coat it really good. So make sure you grab the flour and press it onto the chicken really well. And there's no need to double dip when you're using self-rising flour. It gets a really nice, crunchy crust on it. This chicken smells so good already. Just the mustard smells good on it. All right, and once you get it good and coated, you're gonna sit it down and you really need to let it sit about 10 minutes. And if you do that, then the crust on your chicken is not gonna fall off while it's frying. Chris used to actually work for a chicken frying chicken place when he was a young man in college and he learned that you should let the chicken rest and boy does it make a difference with the coating on it. It really does help. In the third cookbook, we've got Chris, a photo of Chris with Aisha Curry. He got to make his famous fried chicken for Aisha Curry, Graham Elliott and Kat Cora on the Family Food Five. We didn't win it, but we came in second place. So I thought that was pretty doggone good. There's our beautiful chicken. We're gonna let it rest 10 minutes and then we're gonna deep fry it. You probably already know this, but if you don't, if you use cold water to get your flour up off the counter, instead of going and running hot water on your rag, it comes right up. If you get it warm or hot, it kinda smears it. So it's a tip if you can handle the cold water. All right, this is getting really hot. Now you can check your temperature with a thermometer if you want to, or you can just put in some flour or a little tiny piece of your chicken and make sure it's sizzling good before you drop it. So don't check it in there until you know it's good and hot. Some of it fell. Now let's just test it, see how hot it is. I've got the thermometer. Now, even if that grease had been sitting there for a while, getting hot, it wasn't quite hot enough. So it's just really better to use a thermometer if you have one and if you don't, then cut off a tiny piece of the chicken and drop it in there and see if it floats. If it floats, then your grease is about ready. But I like to be on the safe side when I'm making a video and trying to show y'all something real pretty. We're at 320, so we're almost there. I'm gonna go ahead and take the thermometer out. We're just gonna wait a couple of minutes. I'm gonna bring my chicken over here and then we're gonna start dropping it. All right, I think we're ready to start dropping. These are all size. They all got lots of crunchy skin. Now, how long should I cook these for? I should be chicken, man. At least 18 minutes. We said it's about 18 minutes, y'all. I'm sure hope I can get them all in there. And the best way to fry chicken is by putting in this oil like this. Now, Granny, most of the time, fry hers in a little bit of oil and then I'm still it, but it takes a lot longer if you wanna do it that way. This way, it's all done in the grease and it's more happy to get done all the way through quicker. Because as soon as that chicken hits the oil, you know what happens? It cools it down some, especially if you haven't had your chicken out at room temperature for a little while. Of course, don't leave your chicken out past three hours. Okay, we're gonna flip it in eight minutes and the meat hood just barely has a tiny little needle on it. You see that tiny hook? It doesn't really put a hole in the meat. It's gonna cook it or bake, you know, make it dry out or anything like that. So we're just going to pick it up and turn each piece and put it back on eight minutes again. It wasn't really good. Nice and golden and not too brown. That's why I like using my wok with fried chicken because lots of times when you put fried chicken in your iron skillet, I don't know why, but it wants to turn really dark where it hits the bottom of the skillet and it doesn't do that when I make it in my wok. All right, we're gonna fry it in another eight minutes. So we're gonna get the chicken up. I did turn the temp down a little bit because the longer the chicken is in here, the more the oil breaks down and you don't wanna get it too brown. So I turned it down a little bit. Once I started the second fry, the second eight minute fry, now we're gonna let it sit here and cool down for a few minutes before we eat it. And it looks good on the other side too. I haven't been flipping them, but you can see that it's just golden on one side as it gets the other. It's really nice. So we're gonna turn this grease off, wipe down our stove, we get it cleaned up while the chicken rests so we can eat some of them. All right, we got our chicken. We're gonna put it, I've got me a paper sack in here. We're just gonna lay it right here. You can see it's a beautiful golden color. They're all thighs. Mustard fried chicken. Looks good, don't we y'all? All right, I'm gonna try this mustard fried chicken that Tammy has made. Ooh, it's crunchy. I mean, there's this little pieces falling off everywhere. I'm afraid when I bite it, it's gonna explode. It's okay, that's good. That's really good. It doesn't taste like, you think it's just gonna taste like mustard? You barely taste the mustard. If you like hot sauce on your chicken or you like anything you wanna dip, this would be good to make chicken fingers with. So it's got that mustard flavor and it is like super juicy. Really juicy. Not greasy, but juicy. A lot of people, like all these little pieces are a lot smaller and they kind of come apart for as the crust we have on ours with the egg wash usually is a more uniform crust. But this is why a lot of people make their fish because of all these little bitty pieces. A lot of people fry their fish in that mustard, which is really good. But it's a, I mean, it's just a good piece of fried chicken. And it's different probably. Yeah, it's different. It's got a different flavor. And everybody likes, everybody likes a little change, you know, and just their spices and stuff like that. And it's really good. All right, I wanna taste it. Okay. All right, I'm gonna buy off the same piece he did. And it's still breezy, look at it. It's good. It's good, but it's greasy. But it's because it's got skin on. Anytime you leave skin on a chicken, it's greasier. But sure, it does taste good. The skin. Mm-hmm. We're gonna have to try it with just like chicken fingers and see how the crust does. Yeah. But I think it'll be just as much flavor and probably less grease. Mm-hmm, it's good, really good. It's a pretty piece of chicken, too. Mm-hmm. Thanks for watching Colored Valley Cooks, where we cook like mama did. Thanks for watching, Mr. Fried Chicken. Good show, me y'all.