Mustard Fried Chicken


5 pounds chicken wings, separated at joints,
tips discarded
1 tablespoon seasoned salt
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground black pepper
1 tablespoon monosodium glutamate (MSG,
or Accent flavor enhancer, optional)
3 tablespoons prepared yellow mustard
3 cups all-purpose flour
1 quart oil for frying, or as needed

Season the chicken wings on both sides by
sprinkling with seasoned salt, garlic powder,
onion powder, pepper, and MSG. You could
lay it all out on a big plastic bag for easier
clean up. Coat each piece with a thin layer of
mustard. You may use a basting brush or
your fingers.
Put the flour into a plastic bag, add the
chicken, and shake to coat. Heat the oil in a
deep-fryer or deep heavy skillet to 350
degrees F.
When the oil is hot, add the chicken and cook
for 6 minutes on each side, or until juices run
clear. Drain on paper towels, and cool for 5
minutes before serving.

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