Fried chicken breast, mouth-watering crunchiness
Fried chicken breast, mouth-watering crunchiness! is a easy American recipe that serves 2. 310 calories per serving. Recipe by Super Recipes on YouTube.
Prep: 7 min | Cook: 15 min | Total: 32 min
Cost: $6.15 total, $3.08 per serving
Ingredients
- 2 pieces Chicken Breast (skinless, boneless, about 250 g each)
- 2 tablespoons Dijon Mustard (or yellow mustard)
- 1 clove Garlic Clove (large, minced)
- 1 teaspoon Seasoning Mix (mix of salt, black pepper, and paprika)
- 0.5 fruit Lemon (fresh, juice only)
- 1 medium Onion (thinly sliced; yellow or white)
- 2 tablespoons Vegetable Oil (high smoke‑point oil for frying)
- 2 tablespoons Water (to deglaze the pan)
Instructions
Pat Chicken Dry
Remove chicken breasts from packaging, pat them dry with paper towels, and set aside on a plate.
Time: PT3M
Prepare the Mustard‑Garlic‑Lemon Mixture
In a mixing bowl combine Dijon mustard, minced garlic, seasoning mix, and the juice of half a lemon. Stir until smooth.
Time: PT2M
Coat the Chicken
Add the chicken breasts to the bowl and toss them until each piece is evenly coated with the mustard‑garlic‑lemon mixture.
Time: PT2M
Heat the Oil
Place the skillet over medium‑high heat, add vegetable oil, and heat until the oil shimmers (about 2 minutes).
Time: PT2M
Fry the First Side
Lay the coated chicken breasts in the hot oil. Fry for 4‑5 minutes, or until the underside is golden‑brown.
Time: PT5M
Flip and Fry the Other Side
Using tongs, flip the chicken and fry the other side for another 4‑5 minutes, until cooked through (internal temperature 165°F).
Time: PT5M
Temperature: 165°F
Add Onions and Water
Add the sliced onion to the pan, splash in 2 Tbsp water, and stir briefly. Cover the pan for 2 minutes to steam the onions and deglaze the pan.
Time: PT3M
Rest and Serve
Transfer the chicken to a clean plate, let it rest for 2 minutes, then serve with the sautéed onions on top.
Time: PT2M
Nutrition Facts
- Calories
- 310
- Protein
- 32 g
- Carbohydrates
- 5 g
- Fat
- 16 g
- Fiber
- 1 g
Dietary info: Gluten‑Free, High‑Protein, Low‑Carb
Allergens: Mustard
Ingredient Substitutions
- Instead of Chicken Breast: Boneless Chicken Thighs
- Instead of Dijon Mustard: Whole Grain Mustard
- Instead of Garlic Clove: Garlic powder (¼ tsp)
- Instead of Seasoning Mix: Store‑bought poultry seasoning
- Instead of Lemon: Bottled lemon juice
- Instead of Onion: Shallots
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Mixing Bowl
- Chef's Knife
- Cutting Board
- Skillet/Frying Pan
- Tongs or Spatula
- Measuring Spoons
- Plate (for resting)
Critical Steps — Do Not Skip
- Coating the chicken evenly with the mustard‑garlic‑lemon mixture.
- Ensuring the oil is hot enough before adding the chicken.
- Cooking the chicken to an internal temperature of 165°F without burning the coating.
Chef Tips from the Video
- Use a high smoke‑point oil like canola or peanut for a crisp crust.
- Add a pinch of sugar to the seasoning mix if you like a slightly caramelized crust.
- Finish with a squeeze of fresh lemon just before serving for extra brightness.
Troubleshooting
Chicken turns out dry.
Do not overcook; check internal temperature with a meat thermometer and remove from heat at 165°F. Let the chicken rest before slicing.
Coating falls off during frying.
Pat the chicken dry thoroughly before coating and let the coating sit for a minute before adding to hot oil.
Oil is not hot enough and the coating absorbs too much oil.
Heat the oil until it shimmers and a drop of the coating sizzles immediately. If the oil smokes, lower the heat slightly.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freezing is not recommended as the coating may become soggy; if needed, freeze for up to 1 month and reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken in the mustard‑garlic‑lemon mixture for up to 2 hours in the refrigerator for deeper flavor.
- Slice the onions ahead of time and store them in a sealed container.
Frequently Asked Questions
What is the cultural significance and history of mustard garlic lemon fried chicken breast in American home cooking?
While not a traditional regional dish, the combination of mustard, garlic, and lemon reflects classic American comfort‑food flavors that became popular in the mid‑20th century as quick weeknight meals. The technique of coating chicken in a tangy mustard mixture before frying adds a bright, savory twist that many families have adopted for its speed and flavor.
What are the traditional regional variations of mustard‑garlic‑lemon chicken in the United States?
In the Southern United States, the mustard is often replaced with yellow mustard and the dish may be finished with a honey glaze. In the Pacific Northwest, chefs sometimes add fresh herbs like dill or thyme to the coating. The core idea—tangy mustard and lemon with a quick fry—remains consistent across regions.
How is mustard garlic lemon fried chicken breast traditionally served in American households?
It is typically served hot, sliced or whole, with the sautéed onions spooned over the top. Common accompaniments include mashed potatoes, steamed green beans, or a simple mixed green salad, making it a balanced, family‑friendly dinner.
What occasions or celebrations is mustard garlic lemon fried chicken breast commonly associated with in American culture?
Because it is quick and flavorful, this dish is popular for casual weeknight dinners, backyard barbecues, and potluck gatherings where a tasty protein can be prepared in under an hour.
What other American dishes pair well with mustard garlic lemon fried chicken breast?
It pairs nicely with classic sides such as creamy coleslaw, baked sweet potatoes, corn on the cob, or a buttery garlic rice pilaf. A crisp cucumber‑tomato salad also balances the richness of the fried chicken.
What makes mustard garlic lemon fried chicken breast special or unique in American cuisine?
The bright acidity of lemon combined with the sharpness of mustard cuts through the richness of fried chicken, creating a balanced flavor profile that feels both familiar and elevated. The quick coating method also adds a moist interior without the need for a lengthy marination.
What are the most common mistakes to avoid when making mustard garlic lemon fried chicken breast at home?
Common errors include using wet chicken (which prevents the coating from sticking), frying at too low a temperature (resulting in soggy crust), and overcooking the chicken, which dries it out. Follow the critical steps for coating, oil temperature, and internal temperature to avoid these pitfalls.
Why does this recipe add a splash of water when the onions are introduced?
The water creates steam that helps soften the onions quickly while also deglazing the pan, lifting any browned bits that add extra flavor. This technique keeps the chicken juicy and prevents the onions from burning.
Can I make mustard garlic lemon fried chicken breast ahead of time and how should I store it?
Yes, you can coat the chicken and refrigerate it for up to 2 hours before cooking. After cooking, store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in a skillet to retain crispness.
What does the YouTube channel Super Recipes specialize in?
The YouTube channel Super Recipes focuses on quick, approachable home‑cooking tutorials that emphasize simple ingredient lists, clear step‑by‑step visuals, and practical tips for everyday cooks looking to make flavorful meals with minimal fuss.
Last updated: August 21, 2026
