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    Home » Poultry

    Pan Fried Mustard Chicken

    Published: Dec 1, 2020 · Modified: May 18, 2023 by Tammy Circeo · This post may contain affiliate links · 2 Comments

    Yum
    Jump to Recipe Print Recipe

    Pan Fried Mustard Chicken would be good any time of year, but I truly do enjoy its flavor during the fall and winter. I'm not sure why I'm drawn to adding mustard to dishes this time of year, but it is a nice way to mix things up. Maybe it reminds me of mustard on brats, or something. And in fact, this recipe is very much a chicken nod to a German schnitzel!

    Platter of pan fried mustard chicken

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    Prepare the chicken


    The first thing to do is get the chicken all the same thickness. Cut the skinless, boneless chicken in half horizontally with a large sharp knife. I like to put the pieces between plastic film or parchment paper, then use a meat mallet to pound the chicken thin. You could also use a rolling pin.

    Each piece should be as uniform as possible at about ¼-½ inch thick. The pointed end is usually already thin enough and you'll just need to pound the thicker end to match. Finally, be sure to season liberally with sea salt and freshly ground pepper.

    Skinless boneless chicken breast between plastic film pounded thin

    Prepare the mustard part

    Pan Fried Mustard Chicken uses both Dijon and stone ground mustards. Mixed with a couple of egg yolks and a small bit of cream, you have a tasty and effective dredging liquid.

    Stone ground mustard, Dijon mustard, and two eggs

    What is this dredging you speak of?

    Dredging is the act of adding flour, the mustard mixture, and bread crumbs in order to coat the chicken before frying.

    I use a 1:1 gluten-free flour blend seasoned with salt and pepper. And for the bread crumbs, I use stale homemade sourdough bread that I whir in the food processor to make fine crumbs. You can also use store-bought crumbs, gluten-free crumbs, or Japanese-style panko.

    For the breading: flour, mustard & egg mixture, bread crumbs

    Coat the chicken first with the seasoned flour, then the mustard mixture, then the bread crumbs. It doesn't take a ton of oil, but be sure you use enough to keep the bread crumbs from burning while the chicken gets thoroughly done.

    TIP: I find that I have to remove some of the mustard mixture from each piece of chicken before adding the bread crumbs because it really clings. If you don't remove some, the bread crumb layer will flake off in the skillet.

    How to serve Pan Fried Mustard Chicken

    With a breaded meat, I usually prefer to keep the sides quite simple. Something like steamed broccoli with lemon butter is very satisfying as is sautéed cabbage, or green pea mash. I'm also just as happy with a nice green salad!

    Closeup of pan fried mustard chicken

    Other recipes you might like:

    • French Fry Day
    • Gluten-Free Fried Chicken Tenders
    • Honey Mustard Salmon
    • Braised Greens with Bacon
    • Pan Fried Rainbow Trout

    Recipe

    Platter of pan fried mustard chicken

    Pan Fried Mustard Chicken

    Tammy Circeo
    This recipe is the chicken version of German schnitzel with a bit of mustard thrown into the breading to give it a bit of extra pizzazz. A little drizzle of lemon juice is all it needs, but you could drizzle some honey over it for a little honey mustard flavor!
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Total Time 35 minutes mins
    Course Dinner
    Cuisine American

    Ingredients
      

    • 3 Tablespoons Dijon mustard
    • 3 Tablespoons whole-grain mustard
    • 3 Tablespoons heavy cream
    • 2 egg yolks
    • 1 cup all-purpose or 1:1 gluten-free flour blend
    • salt and freshly ground pepper, to season
    • 1 cup dried breadcrumbs, or Japanese-style panko both of these can be gluten-free, as well
    • 4 boneless, skinless chicken breast halves 2½-3 pounds total
    • oil for sauteeing

    Instructions
     

    • On a medium platter, whisk together the mustards, cream, and egg yolks. On another platter, put the flour and season it with salt and pepper. On a third platter, put the breadcrumbs. Set aside.
    • Cut the chicken breasts in half horizontally. Using the smooth side of meat mallet or a wooden rolling pin, pound the chicken breasts till they are about ¼-inch thick. I usually put them between two pieces of plastic film.
    • Dredge each piece in the flour first, then the mustard mixture (you'll probably have to scrape some of the mixture off so that it's not too thick), and finally in the bread crumbs.
    • In a large skillet, heat enough oil to cover the bottom generously over medium-high heat. Cook the chicken, leaving it undisturbed, until golden brown on both sides and just cooked through, 3-4 minutes on each side. Too much handling with the tongs or turner will cause the coating to come off.
    • If you have to work in batches, put the pieces of chicken on a baking sheet in a warm oven as they are done.

    Notes

    The cooking time is totally dependent on how thin you've pounded the chicken and how many pieces of chicken will fit in your skillet. 
    Keyword chicken, fried chicken, pan fried
    Yum

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      Chipotle Chicken & Rice Skillet

    About Tammy Circeo

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    Comments

    1. Aricka LaFramboise

      June 23, 2021 at 4:49 pm

      What gluten free flour do you use? I’ve only used Almond flour which which is quite yummy on chicken

      Reply
      • Tammy Circeo

        June 24, 2021 at 12:30 am

        I use a 1:1 flour blend like Bob's Red Mill or King Arthur. I like using almond flour, too, but I find that it burns quickly if the heat is not regulated exactly. And regulating it exactly is a science with each individual stove! Also, while I think nuts are healthy for us to consume, they can be quite difficult on the digestive system because they are usually raw when consumed and it takes quite a bit of acid to break them down. So consuming nuts in large portions {like the coating for a meat or using it as the basis for a baked good) could be problematic for a delicate stomach or someone with leaky gut syndrome. For that reason, I recommend having some acid along with. Lemon, lime, or orange juice would be good. And if you still have a stomach ache, consider some papaya enzymes. This is NOT medical advice ... just my personal experience.

        Reply

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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