Season chicken well with salt, pepper and buttrub. Smear mustard over each piece liberally. Combine flour with salt, pepper, garlic, and buttrub.
Whisk eggs and milk together. Fill large skillet about half way with oil. Preheat the oil. Dredge chicken in the seasoned flour. Dip each piece into egg wash, letting excess drip off. Redredge in flour, coating chicken completely.
When oil is hot, pan fry the chicken until golden brown, about 6 minutes on each side. Remove from oil and drain onto paper towels.
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