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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 1205 Calories from Fat 879
% Daily Value*
Total Fat 98 g150.5%
Saturated Fat 28.6 g143.2%
Trans Fat 0 g
Cholesterol 215.7 mg
Sodium 567.1 mg23.6%
Total Carbohydrates 28 g9.2%
Dietary Fiber 1.3 g5.3%
Sugars 5.3 g
Protein 50 g99.8%
Vitamin A 9.4% Vitamin C 3.2%
Calcium 8.6% Iron 16.5%
*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.