Tangy Fried Chicken With Dijon

1. 1

   In a small mixing bowl, whisk together the mustard, herbes de Provence, 1 tsp. of salt, and 1/2 tsp. of pepper.

2. 2

   Rub the mustard mixture all over each piece of chicken, and let sit on a rimmed baking sheet at room temperature for 30 minutes.

3. 3

   In a large heavy skillet, heat 1 1/2 inches of canola oil over medium heat to 340u00b0. Set a wire rack over a rimmed baking sheet.

4. 4

   In a shallow bowl, whisk together flour and remaining salt and pepper. Working with half of the chicken at a time, dredge the pieces in the flour mixture, shaking off the excess.

5. 5

   Carefully place the chicken in the hot oil. Fry, turning often, for 18 to 24 minutes or until brown and juices run clear. Maintain a frying temperature of 320u00b0. Drain the chicken on a wire rack.

* Per serving · 4 servings · Values may vary.

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