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Mustard Fried Chicken Recipe
|Dry mustard||2 Tablespoon (Add More As Per Taste)|
|Water||1⁄4 Cup (4 tbs)|
|Dressed frying chicken||3 Pound, cut into serving pieces|
|Fat/Oil||2 Cup (32 tbs) (For Frying)|
|Condensed cream of celery soup||1 Can (10 oz)|
|Condensed tomato soup||1 Can (10 oz)|
|Flour||1 Cup (16 tbs), seasoned with salt and pepper (Adjust Quantity As Needed)|
Calories 1271 Calories from Fat 960
% Daily Value*
Total Fat 107 g164.4%
Saturated Fat 31.2 g156.2%
Trans Fat 0 g
Cholesterol 233.8 mg77.9%
Sodium 578.4 mg24.1%
Total Carbohydrates 28 g9.2%
Dietary Fiber 1.3 g5.3%
Sugars 5.3 g
Protein 46 g92.3%
Vitamin A 11.3% Vitamin C 9.2%
Calcium 8.6% Iron 17.9%
*Based on a 2000 Calorie diet
Spread paste liberally over chicken pieces.
Dredge chicken with flour.
Heat fat in large skillet; cook chicken on all sides until golden brown.
Remove from skillet.
Reduce fat in skillet to about 3 tablespoons.
Add celery soup, milk, and tomato soup to skillet; mix well.
Replace chicken in this gravy; cover skillet.
Simmer for 30 minutes, until chicken is tender.