Mustard-Fried Chicken

Chef Richard 6 Servings 30 minutes

Here is just one of many version of an American favorite. Marinating the chicken in a blend of buttermilk, mustard and tarragon gives it a delicious flavor.


  • 2 frying chickens, cut into 8 pieces each
  • 2 cups buttermilk
  • ¼ cup Dijon-style mustard
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 cups all-purpose flour
  • 2 cups vegetable oil


  • Rinse the chicken in cool water and pat dry.
  • Blend the buttermilk, mustard, tarragon, salt, and pepper in a large bowl. Add the chicken pieces, turn to coat them evenly, and let them marinate for 2 to 3 hours, or overnight in the refrigerator.
  • Remove the chicken from the marinade and let it drain briefly. Roll it in the flour, and transfer to a baking sheet. Set aside for about 30 minutes.
  • Preheat the oven to 350°F. Heat about ½ inch of oil in a cast-iron or other deep sided, heavy-gauge skillet over medium heat. When the oil is hot, but not smoking, add the chicken pieces, a few at a time. Pan-fry, turning to cook all sides, until the chicken is well browned, a total of 6 to 8 minutes.
  • As the chicken is browned, transfer it to a baking sheet. Bake the chicken pieces in the oven for 30 to 40 minutes, until they are fully cooked (when the thigh is pierced, the juices should run clear).
  • Blot the chicken briefly on paper towels and serve at once.

Serving Suggestions: Try Miles coleslaw it’s great with fried chicken. Corn bread or corn sticks are also good while iced tea, lemonade, or cold beer are the natural beverage selections.