Mustard Fried Chicken
|Dry mustard||2 Tablespoon (Add More As Per Taste)|
|Water||1⁄4 Cup (4 tbs)|
|Dressed frying chicken||3 Pound, cut into serving pieces|
|Fat/Oil||2 Cup (32 tbs) (For Frying)|
|Condensed cream of celery soup||1 Can (10 oz)|
|Condensed tomato soup||1 Can (10 oz)|
|Flour||1 Cup (16 tbs), seasoned with salt and pepper (Adjust Quantity As Needed)|
Mix dry mustard with water to form a thick paste.
Spread paste liberally over chicken pieces.
Dredge chicken with flour.
Heat fat in large skillet; cook chicken on all sides until golden brown.
Remove from skillet.
Reduce fat in skillet to about 3 tablespoons.
Add celery soup, milk, and tomato soup to skillet; mix well.
Replace chicken in this gravy; cover skillet.
Simmer for 30 minutes, until chicken is tender.