| 1 tablespoon kosher salt | |
| 1 teaspoon light brown sugar | |
| 1 teaspoon baking powder | |
| 4 skinless boneless chicken thighs | |
| 1 garlic clove, grated | |
| 1 tablespoon fresh lemon juice | |
| 1/2 cup mayonnaise | |
| 2 tablespoons Colman’s prepared mustard | |
| 2 tablespoon chopped chives | |
| 1/2 teaspoon freshly ground black pepper | |
| 1 tablespoon butter, melted | |
| 1 1/2 cups all-purpose flour | |
| 1/3 cup cornstarch | |
| 2 tablespoon Colman’s dry mustard | |
| 1 tablespoon garlic powder | |
| 1 tablespoon onion powder | |
| 1 large egg | |
| 1 cup buttermilk | |
| 2 tablespoons hot sauce | |
| 1 tablespoon Colman’s prepared mustard | |
| Vegetable Oil (about 8 cups) | |
| 4 buns | |
| Bread and Butter Pickles | |
| Iceberg Lettuce, shredded |
Turn up the flavor with this crispy fried chicken sandwich featuring Colman's signature mustard. Juicy, perfectly seasoned chicken is layered with a creamy mustard-chive sauce, crunchy pickles, and crisp lettuce for a sandwich that's bold, tangy, and unforgettable. Perfect for your next cookout or weekend craving!
| 1. | Place chicken on a wire rack set into a baking sheet, and pat with paper towels. In a small bowl, whisk together salt, sugar, and baking powder. Season chicken with salt mixture on all sides. Place in the refrigerator for 2 hours uncovered. |
| 2. | In a medium bowl, combine garlic, lemon juice, mayonnaise, prepared mustard, chives, and black pepper. Taste and add salt. Place in the refrigerator while prepping chicken. |
| 3. | In a medium bowl whisk together flour, cornstarch, dry mustard, garlic powder, onion powder and salt. In another medium bowl, whisk together egg, buttermilk, hot sauce and mustard. Dredge chicken into flour mixture, coating all sides and place back on wire rack. Pour 4 tablespoon of the buttermilk mixture into the flour mixture and mix together to make a paste like consistency. Dip the chicken into the buttermilk, and then into the now paste like flour mixture. Really making sure to firmly pat it onto the chicken. Set side onto wire rack, and keep dipping remaining chicken. Place chicken back into refrigerator to chill uncovered. Melt butter and brush cut sides of buns. In a large cast iron skillet over medium heat toast bread until golden brown and set aside. Shred iceberg lettuce and set aside, along with pickles. |
| 4. | Pour oil into a large heavy pot, bringing up to 350 degrees over medium-high heat. Drop two chickens into hot oil, rotating every minute or so, until deep golden brown for about 6-8 minutes. Transfer to a wire rack covered in paper towels, and fry the remaining two chickens. |
| 5. | Spread mustard sauce over buns, place fried chicken on top with pickles, lettuce and possibly more mustard and hot sauce! |
