Tangy Fried Chicken with Dijon - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Rebecca Lang
In this recipe, chicken is coated with a Dijon mustard and herbes de Provence mixture before frying.
Ingredients
- 1/2 cup Dijon mustard
- 2 teaspoons herbes de Provence
- 2 teaspoons salt, divided
- 1 1/2 teaspoons freshly ground black pepper, divided
- 1 chicken (about 3 lb., 12 oz.), cut into 8 pieces
- Canola oil, for frying
- 3 cups all-purpose flour
Instructions
- In a small mixing bowl, whisk together the mustard, herbes de Provence, 1 tsp. of salt, and 1/2 tsp. of pepper.
- 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.
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