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Mustard Fried Chicken




Source of Recipe


1 Comfort Foods


List of Ingredients




2 frying chickens, cut into 8 pieces each
2 C. buttermilk
1/4 C. Dijon-style mustard
1 tsp. chopped fresh tarragon
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 C. flour
2 C. vegetable oil


Recipe



Rinse chicken in cool water and pat dry. Blend buttermilk, mustard,
tarragon, salt & pepper in a large bowl. Add chicken pieces, turn to
coat and marinate for 2-3 hours, or overnight in the refrigerator.
Remove chicken from marinade and let it drain briefly. Roll in flour and
transfer to a baking sheet. Set aside for about 30 minutes. Preheat
oven to 350°F. Heat about 1/2 inch of oil in a cast-iron or other
deep-sided heavy gauge skillet over medium heat. when oil is hot, but
not smoking, add chicken pieces, a few at a time. Pan fry, turning to
cook all sides, until the chicken is well browned, a total of 6-8
minutes. As the chicken is browned, transfer to a baking sheet. Bake
chicken pieces in the oven for 30-40 minutes, until they are fully
cooked (when the thigh is pierced, the juices should run clear). Blot
chicken briefly on paper towels and serve. Makes 6 servings.