Holy shiznit! Mustard fried....

kcult

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YouTube kept pushing this video on me.



I buckled and finally clicked on it. So glad I did. To me, this was an easy recipe and boy howdy was it good!

I've made both, so far. Mustard fried chicken and pork chops. My wife liked the pork chops better than the chicken. I really can't decide which was better. The chops had a little more flavor, but only because I decided to lay the mustard and hot sauce on pretty thick. A correction from the batch of chicken.

Some pics. If you want to know what to do, may I suggest watching the video.

Chicken:

73923.jpeg 73924.jpeg 73929.jpeg 74003.jpeg

Pork chops:

20190808_125022.jpg 74547.jpeg 74549.jpeg
 
Mustard is highly underrated. I put a thin coat on ribs before applying a rub. Let them sit in the fridge over night and then smoke them. Nobody knows there was mustard on them unless I tell them, but it adds some tenderizing quality and flavor. Frying it is interesting.
 
Mustard is highly underrated. I put a thin coat on ribs before applying a rub. Let them sit in the fridge over night and then smoke them. Nobody knows there was mustard on them unless I tell them, but it adds some tenderizing quality and flavor. Frying it is interesting.

I added more to the chops because I couldn't taste the mustard on the chicken. I could still barely taste it on the chops. That's when it hit me. You don't taste the mustard. You taste what the mustard does.

I will be making both again vurry soon!
 
Mustard is highly underrated. I put a thin coat on ribs before applying a rub. Let them sit in the fridge over night and then smoke them. Nobody knows there was mustard on them unless I tell them, but it adds some tenderizing quality and flavor. Frying it is interesting.

Oh, as far as frying goes, the crusty bits that fall off when the meat is on a draining rack? If Baptists used those instead of wafers, they would be building churches beside churches.
 
I added more to the chops because I couldn't taste the mustard on the chicken. I could still barely taste it on the chops. That's when it hit me. You don't taste the mustard. You taste what the mustard does.

I will be making both again vurry soon!

I use Ingelhoffers 3 pepper mustard as a wing sauce. It always surprises people. Not real hot, but a cool unique flavor.
 
I use mustard as a glue to hold the rub on a Boston Butt or on pork loins. I never dreamed of frying it.

In the chicken pictures, I had actually used paper towels to dab some of the mustard off of the chicken. That was a mistake.

I'm as serious as serious cat. Flour stuck to a mustard/hot sauce blend fries up gooder'n heck.

I may actually try this with my venison cube steak. Crap! I wanna do that now!
 
We use brown mustard as a base for brisket at Chads bbqs
 
I tried this today. Rubbed mustard on some pounded-thin boneless chicken breasts and let them sit in the fridge for a few hours. Added a flour/egg/breadcrumb coating, fried for 10 minutes, then baked at 350 for a half hour. Came out crispy and very tasty. Will definitely do it again! Thanks for the idea!
 
Mustard is highly underrated. I put a thin coat on ribs before applying a rub. Let them sit in the fridge over night and then smoke them. Nobody knows there was mustard on them unless I tell them, but it adds some tenderizing quality and flavor. Frying it is interesting.

I've used it for a binder on pork butts and it works well. The flavor is there if you know it but no one has ever picked it out without me telling them.
 
Thank you for sharing. Iā€™ve put mustard on things like pork butt, but never tried this. Yet.
 
Cool mustard fact, it is one of the few foods that will never actually spoil.

Cool recipe.

Why does it say to refrigerate after opening? I like ketchup better at room temp, Iā€™m thinking mustard would be better that way too.
 
Why does it say to refrigerate after opening? I like ketchup better at room temp, Iā€™m thinking mustard would be better that way too.
Cause .gov knows whatā€™s best for ya
 
Dude in the video used about half a large bottle of Texas Pete. No wonder you can't taste the mustard! :p
 
friend of mine takes venison tenderloin, cuts into cube, then marinates in mustard before dredging in flour and frying......... hooooo weeeeee
works with lots o stuff rabbit too.
 
I did this with some leftovers the other night. Chunked them up, marinated, breaded, and fried up some chicken nuggets. Added a healty dash of cayenne to the flour.
They were pretty darn good
 
Let's add tilapia to the list.

I fried some last night, using the same prep work and they were awesome.

Now, I am using French's, but I'm curious if a fancier, "better" mustard would make a positive difference? I mean, it's being fried.
 
Now, I am using French's, but I'm curious if a fancier, "better" mustard would make a positive difference?
For goodness sake man, have you no breeding at all? :eek:

 
For goodness sake man, have you no breeding at all? :eek:
One year for Halloween we went out with another couple that the guy dressed up as a rural hick. He had the plaid shirt, overalls, straw hat, and a piece of hay to chew on, and a stuffed squirrel. On our way to the evening destination we pulled up next to a car that had the windows down. We tried to get him to roll down the window, hold up the squirrel, and ask them if they had any Grey Poupon, but he wouldn't do it.
 
"....there was mustard on them unless I tell them, but it adds some tenderizing quality and flavor..."
it's the vinegar.
also, as mentioned
above, no spoilage.
 
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