Quick Answers
People put mustard on chicken before frying for a few key reasons:
- The mustard helps the breading stick to the chicken better.
- It adds flavor to the chicken as it fries.
- The acidity in the mustard helps tenderize the chicken.
The Mustard Helps the Breading Stick
One of the main reasons people use mustard when frying chicken is that it helps the breading stick to the meat better. Here’s why:
- Mustard is very tacky and sticky, so it acts like an adhesive between the chicken and the breadcrumbs.
- It fills in all the little nooks and crannies on the surface of the chicken to help the breading adhere.
- The vinegar in mustard chemically interacts with the proteins in the chicken skin, helping the breading grab on.
So by brushing a layer of mustard on before the breading, you get a thin sticky surface for the breadcrumbs to cling to. The end result is chicken that stays crisply breaded through cooking and eating instead of having the coating fall off.
It Adds Flavor
Another purpose of using mustard on fried chicken is that it adds an extra layer of flavor. As the mustard heats up, it releases its tangy, savory and acidic tastes.
This seasoning gets transferred to the crisp outer breading, giving it a bright zing. It also subtly seasons the chicken meat itself from the layer directly in contact.
The mustard flavor pairs especially well with the rich, indulgent taste of fried food. So it balances it out and makes the chicken more complex.
It Tenderizes the Meat
Finally, mustard can help tenderize chicken when used as a marinade or coating. This is because it contains a mild acid (vinegar or lemon juice).
When acidic ingredients interact with meat proteins, it causes the proteins to break down slightly and loosen up. This makes the chicken more tender and juicy.
The effect is especially noticeable when marinating raw chicken in mustard overnight. But even just coating right before frying will tenderize a little bit.
Other Benefits
There are a couple other smaller benefits that mustard provides for fried chicken:
- Adds subtle tangy flavor to the chicken
- The yellow color provides an appealing, golden fried look
- Helps the chicken brown faster compared to cooking plain
What Kind of Mustard Works Best?
You can use most types of mustard when breading chicken to fry. Here’s how some of the most common kinds fair:
| Mustard Type | Flavor Profile | Works Well? |
|---|---|---|
| Yellow mustard | Mild, tangy | Yes |
| Dijon mustard | Moderate tangy, spicy | Yes |
| Whole grain mustard | Hearty, mustard seed bite | Yes |
| Honey mustard | Sweet and tangy | Yes |
| Spicy brown mustard | Hot, horseradish bite | Yes |
| Stone ground mustard | Coarse, intense | Yes |
The most important thing is choosing a mustard with a thickness and stickiness that will help the breading adhere. Avoid thin, watery types like squeezed yellow mustard. Go for a thicker consistency instead.
Beyond that, use any flavor of mustard you enjoy to add that trademark zing.
How to Apply the Mustard
To get the full benefits, you’ll want to properly prep and coat the chicken in mustard:
- Pat chicken dry so the mustard sticks better
- Use a pastry brush to coat all over with a thin layer
- Allow to sit 5-10 minutes so mustard can penetrate
- Bread chicken while mustard is still tacky
- Fry chicken until cooked through and coating is crispy
The important things are making sure you have full coverage and waiting a few minutes for the mustard to do its work before breading.
How Does It Compare to Other Methods?
Using mustard isn’t the only way to help a breading adhere, but it is one of the most effective and flavor-boosting options. Here’s how it compares:
| Method | Helps Stick? | Adds Flavor? |
|---|---|---|
| Mustard | Excellent | Yes |
| Buttermilk | Very good | Slight |
| Egg wash | Good | No |
| Flour dredge | Okay | No |
As you can see, the tangy flavor and superior sticking power make mustard one of the best choices for fried chicken.
Key Takeaways
To summarize the key benefits of using mustard on chicken when frying:
- Helps the breading adhere tightly so it stays crispy
- Adds bright, tangy flavor that balances the richness
- Tenderizes the chicken meat slightly
- Promotes browning and crisping
Any type of mustard will work, but go for thicker and stickier varieties over thin kinds. Apply evenly over all the chicken before breading and frying.
So next time you make fried chicken or chicken nuggets, reach for the mustard first. Your taste buds and crispy coating will thank you!