isw wrote:
> I don't recall ever seeing a recipe that called for mixing dry mustard
> into the seasoned flour for dredging any sort of meat prior to frying.
>
> Have I just not looked at the "right" recipes, or is there some more
> fundamental reason (e.g. it tastes bad)?
>
> Isaac

Look for recipes with "Deviled" in the title.
This is an incredible chicken recipe using dry mustard. I make it using
slabs of boneless, skinless chicken breast and adjust the time accordingly.

* Exported from MasterCook *

Deviled Fried Chicken

Recipe By :Bon Appetit, August 1998
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups buttermilk
1/4 cup dijon mustard
2 tablespoons onion powder -- divided
5 teaspoons salt -- divided
4 teaspoons dry mustard -- divided
4 teaspoons cayenne -- divided
2 1/2 teaspoons black pepper -- divided
3 pounds frying chicken -- skinned
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups peanut oil

Remove backbone from fryer and cut chicken into 8 pieces. In a 1-gallon
resealable plastic bag, mix buttermilk, Dijon mustard, 1 tbls onion
powder, 1 tsp salt, 1 tsp dry mustard, 1 tsp cayenne and 1 tsp black
pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to
coat chicken evenly. Refrigerate at least 1 day and up to 2 days,
turning plastic bag occasionally.

Whisk flour, baking powder, garlic powder, remaining 1 tbls onion
powder, 4 tsp salt, 3 tsp dry mustard, 3 tsp cayenne and 1 1/2 tsp black
pepper in 13x9x2 inch glass dish. With marinade still clinging to
chicken pieces (do not shake off excess), add chicken to flour mixture;
turn to coat thickly. Let chicken stand in flour mixture for 1 hour,
turning chicken occasionally to recoat with flour mixture.

Pour oil to depth of 1 1/4 inches into deep 10 to 12 inch diameter pot.
Attach deep-fry thermometer. Heat oil over medium-high heat to 350
degrees. Add 4 pieces of chicken, skinned side down, to oil. Reduce
heat to medium-low and fry 5 minutes, adjusting heat to maintain oil
temperature between 280 and 300 degrees (oil should bubble constantly
around chicken). Using wooden spoons, turn chicken over. Fry 7
minutes. Turn chicken over again. Fry
until deep golden brown and cooked through, about 3 minutes longer.
Using same spoons, transfer chicken to a large rack set on baking sheet.
(To prevent the crust from breaking and to keep moisture sealed in,
use wooden spoons rather than tongs or a fork to turn over the chicken
pieces as they fry.)

Reheat oil to 350. Repeat frying with remaining 4 pieces of chicken.