Mustard Fried Chicken!

Hello guys, welcome back to my channel. Today's video will feature

fried

chicken

with

mustard

. Now I'm going to prepare my dinner. I'm going to eat some

fried

cabbage. I'm going to have broccoli casserole and the fried

chicken

with

mustard

. Now I got it. This recipe for fried chicken with mustard from a fellow YouTuber's channel, her name is food for the soul, the social butterfly and anyway I'm going to put a little link there for her too. Her video is called How to Make Mustard Fried Chicken, Food for the Soul. Like I said, I'm going to eat chicken, I'm going to eat fried cabbage and cornbread.

I won't include making cornbread in this video, but I do have how to make some cornbread in another video and I'll link to that too, my broccoli casserole will consist of broccoli florets or broccoli crowns, okay , you get that from the freezer section, mushroom, cheese and onion soup, and it will have a Ritz cracker and butter dressing on top, it's so delicious. I used to eat regular broccoli casserole and it was always a little mushy. One of my coworkers that I used to work with brought this to work one day because we used to cook all the time at a previous job and she brought this to work one day and I've been in love with it since my family loves it and this is what we have on a lot of holidays anyway, let's get started, okay guys, the first thing we're going to do is wash our chicken. with cold water now this was in the freezer, you know, I got it from Sam's, that's why there are so many here, that's the best thing about going to Sam's, they have such large quantities and, um, you get your money's worth with it, this It's probably enough for two meals I don't think any of my kids are coming my daughters my grandkids are coming today so it'll be enough for me and the two girls and my husband are going to feel a little frozen so don't let that fall. a little bit more, okay guys, now we're ready to go.

I already put my chicken in the foil pan that way, it will be much easier for me to mix everything together. And now that? What we're going to do is first add the mustard and today I'm my own videographer so you have to excuse me as soon as I get everything ready and fried mixed together then I'm going to go ahead and get out my tripod and set it up that way so it's a little bit more stable, but now we're going to add a generous amount of mustard. Don't look crazy. This is the first time I've tried this.

It looked very good and right? I'm not the kind of cook who has trouble trying other people's recipes, so that's what I'm doing. I think that might be enough. I've never made this before like I said this is going to If this is the first time then we're going to add our hot sauce in a generous amount and the cook in the video says it might darken the oil a little bit but that's okay and we're using Texas Pete . You can use any spice. sauce that you have as long as you put hot sauce on it everything is fine we are going to put the garlic powder first and I have my seasonings open since I only have one hand available garlic powder we are going to put granulated onion black pepper I really like pepper in my chicken seasoning salt, now I know that Texas mustard and peat already have some seasoning or some salt in them, but that's the only salt she puts in it and we're I'm going to add a little bit of parsley at the end just to give it a nice color.

Well now this is flour anyway, when I made um darius chicken, lemon pepper chicken or honey fried chicken he suggested using cornstarch and flour so what I did was put two cups of flour with yeast and two cups of cornstarch in there, she said it didn't make it crispier, so we're going to try that, so what she does is she puts garlic, um, she puts a little bit of parsley in her flower. and this is your layer of ground pepper, garlic powder and onion powder, that's what she puts in hers, so that's what we're going to put in ours.

I think she also put in some seasoning salt, but we're not going to add seasoning salt. I don't want this chicken to be spicy, okay, that was the pepper, this is the garlic, the ground garlic, all the garlic powder and this is the onion powder, okay, I had all these things open and then we're going to stir them up. Okay, now before we do all that, let's go over here and blow everything up. I always use mozola corn oil. I think she gives your fried foods a little bit of a better golden color, so let's put that eye on eight and then we'll be.

I'm going to add about half the oil level and this is my grandmother's old cast iron pot again. It's my favorite pot in the house, probably because, on the one hand, it's her pot and I have something that belongs to it, and on the other, it really conducts heat. pretty good, it cooks evenly I love cooking I love frying foods in this pot I love making my sweet yams in this pot okay, that's good, we turned the wrong eye, okay, I'll put that one at about eight, okay, guys. Now I have everything seasoned, what I'm going to do is mix everything and I just hope it turns out well.

Like I said, I've never made this recipe before, but I think I watched that video quite a bit. A few months ago I thought I was going to try to make today today, so we're going to mix everything up, we want to make sure we put all that seasoning on this chicken that we don't want. Any part of this chicken should be left unseasoned with all this goodness and it's a little messy, but you know, okay, we're cooks and we all know what goes on in the kitchen, so it looks like we've got everything pretty well covered now.

She didn't marinate the chicken, she just coated it really well and then fried it. Next time you cook it, you might marinate it a little, but it depends on the taste of the chicken when you eat it, okay, go ahead and rinse it. Take your hand away, we're going to whisk into our flour mixture, oh, that's really pretty, okay, oh, make it a mess, that's how we're going to do it. There's a bit of rhythm here. I'm going to make six pieces and then we'll see how it pan frys and check that everything is almost done, so we'll go ahead and cover it a little bit more.

I have flour on my tripod, that way you can see it a little better, so okay, it's seven pieces. Alright, now let's go ahead and see if the oil is ready. Okay, I like to fry my chicken because it doesn't splatter as much when you fry it as it does when you pan fry it, so that's six. chunks we're going to leave the seventh for the next batch I'm going to go ahead and take my hand I'm going to layer it grab a towel so we can drain those three pennies okay this is my water for the broccoli.

I'm going to go ahead and put in water and what it's going to do is it's going to go ahead and boil it and then I'm going to add my shredded broccoli. Now when I'm making my broccoli casserole, this broccoli is frozen like I said. and I get it, I put the water in a bowl and as soon as it boils, I add the broccoli. As soon as it boils, I let it boil for a few minutes and then I remove it because, as I said, no, I don't like soft broccoli casserole. I like my broccoli crumbles to be whole, not quite whole, but not crunchy either because frozen water isn't going to be crispy anyway, but I hate soft, rocky casserole.

This is not going to be like that. Move it around a little, it looks very pretty, make sure everything cooks evenly. Look at this, oh, it looks good. OMG, it smells really good too. I have to smell the mustard. Check it out. Okay, first of all, I like it. Get collard greens that have green leaves because they can cook for a year, so when you chop them and when you cook them they will be quite green, go ahead and remove those leaves and set them aside. for now and I cut it out and what I do is I go ahead and take out that heart that's all I love and I throw it in the trash because I mean, some people cook that part but I don't like it, it kind of makes it know a little different, I can't explain how different, but it just gives it a stronger flavor, more like Brussels sprouts.

Put it like this and for the next one and these pages were not too big, I have seen cabbages this big before. that heart was really deep inside so cut it up a little bit more I think when I was little my mom used to give me this to eat anyway okay so let's take all the vegetables between these leaves and put them in there because they're a little tougher but we're going to fry this cabbage and I see a rough top. I'm not making slaw, so I don't want the pieces to be too low. I cleaned my sink.

I'm going to go ahead and save them since we can mix it all together, not in small pieces or big monster pizzas. Now I make homemade slaw and when I do that, I make it very, very thinly sliced, I make cabbage, red cabbage and carrots. that I drink the carrots, okay for the latter, do the same, let's fry this in a little bit of bacon grease. I like to cook it with back fat sometimes, but I don't have the time or patience to. I gained weight again today and I'm trying to prepare this meal in less than an hour and a half, maybe two hours.

I want to eat a little more. Once you've gained some experience in your kitchen, it won't take you long to get in there. and prepare your food and be done with it because you know your kitchen, you know where everything is and you know how to get in and finish now we're going to put all of this together and we're going to roll them up like We're cutting cabbage leaves and this is going to make it really nice and healthy green. until we have the broccoli ready. I'm going to leave it here and I'm just waiting for it to be washed already, so most of the water.

It can be removed, I'm going to go ahead and wash it and I'll be right back. This first batch of chicken looks like it's ready. I'm going to go ahead and put it out, I mean, it looks great, it existed. I can't wait, I'm not going to try a piece until I sit down to dinner. I'm usually in the kitchen tasting and I'm so full by the time I finish all the food that I'm not going to try anything. I'm going to wait, okay, so let's let everything heat up a little bit more one, two, three, four, five, and six, okay, let's let it go ahead and start cooking.

Okay, at this point we're going to go ahead and add our broccoli and, like me. He said this is a great value broccoli, it comes from Walmart and this is a 12 ounce bag now for some reason these bags don't seem to be the same size, I normally buy them so I'm going to put three in there. but the recipe only calls for two, it's going to take a little bit longer to go ahead and start boiling, so I'm going to go ahead and turn it up a little bit because I want to go ahead and heat it up so I can get my cabbage.

I'm going to jump in here quickly and look up this recipe. I can share it with you. Alright, here's the magic. This is from Danny Hopkins, like I said, and we used two small packages of broccoli crowns. 16 ounces of sharp astro cheddar cheese a tablespoon of mayonnaise a small can of cream of mushroom soup a large onion a stick and a half of butter and delicious crushed biscuits now these are the instructions down here I'm going to take a snapshot of this Also, when we finish at the end of the video, I'm going to go ahead and hover over it so you can take a screenshot and so you'll have it now as well.

I hope I don't have to change this. on high so we can start progressing, okay, you asked for it and it's sticking a little bit, okay, we want it to cook evenly, I know it's submerged in that oil, but I'm just going to have it as a curtain. right, I'm trying to add a little bit, it's just cooking, it's almost done, I just want to make sure it's done in the center, I don't want to bite into anything and have it in the meantime, that's never happened to me before, even when I had a beginner cook and I don't want to eat it now?

I'll go ahead and turn off the broccoli because it never came to a boil. I don't want it to be mushy and this water is extremely hot, so it's hot enough to I'm going to go ahead and take it out, okay, I'm going to go ahead and drain it, the next batch is ready, I'm going to go ahead and take it out, okay, I lowered it a little bit, I'm going to go ahead and put the next one, the last one, we have six pieces, one, two, three, four, five and six, so that's it for the ticket, okay, let's slide the chicken over there, let's get this, I heated it up for the fried cabbage.

We'll put it around six to start with seven. That oven is ready for the casserole and I'm not ready like I said, we're going to use like I said, we're going to use bacon fat for this cabbage. I know it's a lot, but if we were making old fashioned cabbage, which is the same as old fashioned cabbage, we would use tenderloin fat and it's tasty and that bacon fat will also be faithful now that I've prepared everything except for the biscuits. What we're going to do is go ahead and mix everything together and see that it doesn't look mushy or anything the crowns are basically still whole you're going to go ahead and put your chopped onion in there's the big onion and I can't tell you how good this one will make onion in this casserole.

You'll never make another broccoli casserole without onion. It is wonderful. You will add a cup of cheese, grated cheddar cheese. I'd like to add a little more and we'll save the other half cup to sprinkle on top. Okay, you're going to add a heaping tablespoon of what I would have used. Soups mayonnaise, but we're using this vegan mix again because I ran out of Dukes mayonnaise, so it's vegan mail, so we're going to put mushroom soup in. Campbell's is the only brand of soup I use once you get it. If it slides, it's okay, that chicken smells really good.

Y'all, it's okay. I'm going to add salt and pepper for flavor. That chicken smellsvery different. I only have my big box, so don't put as much in if you want. I prefer not to add salt and pepper, it's not necessary, I add it to mine and then you are going to stir this, mix it all together and it will be thick, huh, that pepper gets me every time, every time? Okay, I add a little bit more broccoli, so what I'm going to do to offset that is I'm probably going to add another half can of mushroom soup because I don't want it to be thick and I don't want it to be thick. so it's dry, okay, now it looks better, it looks more like what it normally looks, it's better now what I'm going to do is I'm going to go ahead and spray the bottom of the glass baking dish with pam, okay , this requires one and one. half a stick of butter, so we're going to take half a stick of butter, melt it, and pour it into the saucepan.

This oil is very good and hot so be careful dropping this cabbage in there, it was getting a little hot and I took it out of the eye to cool it a little, we let it pop all over the place, I'll add all the cabbage in this Mexican , but we will let it boil a little, we will let the water release and then we will go back and add the rest look how beautiful that green and the cabbage is and everything will be done at the same time do not let it cook for a while do not put the lid on it now my butter is completely melted so I'm going to go ahead and pour that into the pot we're going to go ahead and melt the other stick because that's going to be for the prawns for the topping, put that in there for 30 seconds, go ahead and mix it in, almost I forget it. about the butter I'm telling you the truth oh my goodness it smells so good okay now let's do it let's go ahead and pour some on the lids.

I'm going to pour this here. I don't like to waste anything. I'll make sure we get every last detail out of this. Okay, that's all I can get. We're going to soften it. I'll leave it in place for a minute. Alright. Understand it. Right now what we're going to do, I couldn't find a regular size box of Ritz crackers, they come with everything, now what they're really doing is giving you less than what you normally buy, so I have to get this. family size and it comes with these little packets like this, you put them all together, it looks a little bigger than a regular size roller ritz, so what I do is I put it in a ziploc bag and I think you're going to crush these cookies.

I tried this recipe with club crackers before because I ran out of ritz because I can't keep any kind of cookies or crackers at home, the girls eat them and I had to substitute them one day and I thought this is not even possible. Same thing, so always stick with your Ritz crackers and they have a lot of different flavors. You can get whatever you want. This is original. Okay, so we're going to put them in the bag, we're going to get all the air out and we're going to flatten them slightly with the rolling pin, they don't have to be pulverized, that's probably good right there, a little bit more, okay, now what you're going to do. do, I'm going to put them in a bowl and you're going to mix them with that butter, okay, mix the cookie crumbs with the butter, now you know you're supposed to put another half cup of grated cheese on top of the casserole, so we're going to make it smell really good, put it in the side pan again here and we're going to put more cheese on top and you can put as much cheese as you want evenly.

My family loves this with a lot of cheese because they love broccoli and cheese so I'm going to put a little bit more now what you're going to do is take this dressing and spread it all over the top this makes it so good. Can I try to spread it evenly? You can put this dressing in any casserole that you don't want. put it in macaroni and cheese. I have never tried it. I don't think I want to mess with that combination, but any of your vegetable stews would be really good, so we're going to clean up the pan a little bit, which we didn't have anything to waste anywhere and this is not going to rise, it's going to sink a little bit so you don't have to worry about anything coming out of the pan, we'll put it in the oven for an hour, okay? we have it in the oven we're going to go ahead and we're going to go ahead and take out this last batch of chicken and it's completely ready it looks delicious now I'm going to have to fight until everything else is ready so I won I won't eat it well for so our chicken is fully cooked and let's see I can see through the lid of this top like it's melted a lot, okay, okay, look at that, it looks perfect, I can't wait to try it. so now this looks so pretty we're going to add the rest of our cabbage to it.

I only have a little bit left. I'm not going to add water to this cabbage at all right now and later if it seems like it. it's starting to stick, so we'll do that. Maybe or not. I haven't used this pot for this pan for cabbage before, so we'll have to see at this point, we're going to go ahead and We're going to start moving it around a little bit and it will continue to sweat. We've got a little bit of water on the bottom, that's pretty cool, oh, we've got some pieces that are a little brown, so let's do it while we have it. all our cabbage there we're going to go ahead and we're going to put the lid back on and we're going to let it cook a little more and the next time we open it we're going to add a little bit of seasoning, the only thing I put on my cabbage, my fried cabbage is salt, pepper and a little sugar.

I know a lot of people put bacon and ham and all that stuff in it. I don't really do that with my cabbage because I want my cabbage to taste like cabbage now if it were kale. Kale needs a little more flavor, so I usually cook it with a smoked turkey mixture or smoked turkey wings, turkey tails, or use the broth from smoked ham hocks. but I don't have any of that today and that's just for four cabbage leaves, it's not for my cabbage, so it's now 5:30, so at 6:30 that casserole should be ready. I'm going to check it first because I don't want it to start running on top and that's going to burn a little bit because this stove cooks a little faster than my old stove.

Alright guys, at this point we're going to go ahead and start adding our seasonings, let the water go back into that pot, it's drying out pretty good, we're not going to do anything to the heat, give me some of your Quran, that's it. What you want, this is fried cabbage, the same is steamed cabbage, but steamed cabbage has less fat, okay? I'm going to put those pieces back in there oh, I already love this pan, I'll grab it right now. Yeah, okay, what we're going to do is turn it down a little bit. Okay guys, the seasonings I'm adding here. it's a teaspoon of salt a teaspoon of pepper and two teaspoons of sugar now that the sugar is going to bring out a little more water in this cabbage I'm going to give it a good stir to make sure we have everything covered with those good seasonings and then we're going to go back to cover still there's no water yet now while this is all cooking well while the cabbage is being cut and the broccoli casserole is in the oven we're going to go ahead and we're going to Put our cornbread in the oven and put the lid back on.

Okay, let's check this cabbage again. We still have a lot of water there. There's no need to put anything there right now and we may not need to add anything at all, but. We're going to keep cooking it and keep reviewing it. We have a lot of water at the bottom. Now my spoon is dripping. You shouldn't put anything directly on that stove if you don't want a surprise when you pick it up. up and it's hot it's fine we're going to go ahead and take the lid off the cabbage and from now on we're not going to cover it again I think all the liquid is the water that's in the cabbage It's already sweated, so it won't be released more and that's really the only reason I leave the top on for so long to get all the moisture out so now let's give you a little taste. and wait a little bit and we'll give it a taste, see what seasonings we need to add and see how cooked it is.

Cabbage doesn't take all day to cook, as long as you have some tough bits you want to leave on top. and when you feel like all the pieces are almost done, then you can remove the lid because the heat from that lid is trapped there and will help it get done faster. Okay, try it at this point, we don't. I have very little water at the bottom and let's see what we need to add now. Some of you might think my cabbage pieces are cooked a little big, some of them are, but you can cut the cabbage however you want.

I just like to have bigger pieces in mine, at some point not even close to getting mushy, let's put some on a small plate, let it cool a little and take one of those green pieces and one of the thick pieces to make sure that everything is ready, we will let it cool a little and we will try it. Let's stand next to this masterpiece. Now that the thick piece is ready, it has just the right amount of sugar, we will add a little more salt. I'll tell you there's nothing like good old fried cabbage and cornbread and you can keep cooking this if you want until it's browned most of the time that's how I put mine, maybe a little more browned but you hear it frying , that's what you want to hear and most cooks who have been cooking for a while you go as I always say by sight, you go by look and you go by sound when you're cooking, that's how you'll know when your food is ready , you hear the sounds that it makes and then when it fries like that you know there's no more water in there, that's just the oil that's frying, maybe just a little bit, okay, let's put the pump on this and let's put this on for five more minutes and then do a little more salt, no more pepper and I'm going to time that broccoli casserole smells so good in the oven.

Oh, let me tell you, boys and girls, if you have men cooking for you, if someone If you have someone cooking for you, you better appreciate it because not everyone cooks, everyone doesn't know how to cook, but if you have someone in your life that has taken the time to make you dinner or prepare any meal for you, appreciate it, let it know what it tastes like. and thank them, okay guys, that's the last five minutes you needed, it's all set, we'll put it out, that garbage looks so good, it will taste good, it looks good and I can't wait to try it with a piece of cornmeal.

Okay, let's go ahead and take it out of the eye because in this back eye my heat is released right there, so we don't want to cook anymore, we don't want much, so we're going to take it out of the eye. and we're going to wait for our cornbread and our casserole to be ready and then we'll be ready to eat okay guys we'll be right back guys this is our broccoli and cheese casserole. I said I was going to hover over it because when I take photos of recipes, they tend to float off the page or out of the frame when I'm making the video, so take a screenshot of this and you'll have it, but this is it and it's very, very good.

I want you to do it. Give it a try guys, I just took the broccoli casserole out of the oven and it stopped boiling. You can see it's still bubbling a little on top, but this is what the casserole looks like. Doesn't it look good? This is our cabbage and everything is ready and this is our fried chicken. I'm just waiting for the cornbread to be made. It's still in the oven for some reason. Today is a little slow, so we'll wait until he makes a dish. Alright, the meal is complete, we have the broccoli casserole, cornbread, mustard, fried chicken and cabbage, we are getting ready to plate it and taste it, the reveal now, okay guys, now it's time to Honestly, it's okay, so we'll eat everything here.

Let's go to which one they will pray for me. We have forgotten to pray. Sometimes we think about it a lot before we start recording and then forget about it, so we'll be sure to pray for me today. Yes that's fine. God is great God is good let us thank you for our food goodbye for still being fat give us my daily bread amen thank you thank you okay let's try this chicken first since this is the first time we tried this recipe yes this is mustard fried chicken chicken to the mustard yes, that's how I know this is mustard, that's nice, I can taste the moisture, okay, and I love mustard too, it's delicious, I can't really taste mustard like you talk about, but no I can taste it. so even though this is different, I'll take it, what about you, what do you have the hot sauce on? texture don't you try it don't you think I'm different from you not really very different from me thinking about the chocolate trend, but I like this broccoli custard, yeah, you see, I didn't put anything in here except hot mustard sauce, garlic powder, onion powder and black pepper and salt for seasoning, and here he put some hot sauce, yeah, off with your chocolate, no, I don't.

Anyone gave it a little seasoning, I guess it took the place of the salt over the mustard, the mustard in the hot sauce let's just move the casserole, it's good that the topping is nice crackers that's what makes it good and the broccoli crowns They're not all soft, they're still too hot, I like the smaller pieces hot, the bigger pieces are hot, that topping is crispy, that's so good, make sure you want to try it, it's delicious, Lauren, you like broccoli, You don't want to try the casserole with the cabbage, it tastes like you tried it, I did it when your camera was not right, you like it.

I'm going to try to get them, that's good, what you have to do is take a bottle of cabbage and then buy the cornbread,here we go, wait what you said next to the cabbage before, no, it's disgusting, it tastes disgusting, that's really good, it's so good, everyone first delights, eliminates the taste. you're stupid can I eat this um yes I could taste the rice crackers I know there was blood coming out of it you wouldn't be wrong if you said that you're finishing I know you're not going to return that It's up to you not much I think next time I do it I'll put all the spices and stuff on it and then most of them will put the hot sauce on it and I'll let it sit and figure out overnight how.

Does that mom really marinate overnight? What mushroom soup is, I think these two together, it's delicious, what did she say? You cooked what and put it on what crackers? It's delicious, okay, so on that note mom. Let's go ahead and finish this because we started talking like crazy, we're going to make dessert, not in this video, so that's a different video. Okay, okay, guys, thanks for watching. Remember to comment below. Let me know what you think of this recipe. Have you tried it now, there are many different channels on YouTube that have this recipe, I just chose the one that seemed best to me, it was probably the first one I saw, so I hope you like it, remember to like, share, comment. and subscribe and if you want to be notified every time I upload a new video, hit the bell below, thank you and God bless you, bye.