Mustard Fried Chicken

Seasoned chicken wings brushed with yellow mustard, tossed in flour and fried until golden and juicy.

Ingredients

5 lb	2.3 kg	chicken wings, separated at joints, tips discarded
1 tbsp	15 ml	seasoned salt
2 tbsp	30 ml	garlic powder
2 tbsp	30 ml	onion powder
2 tbsp	30 ml	ground black pepper
1 tbsp	15 ml	monosodium glutamate (MSG / Accent), optional
3 tbsp	45 ml	prepared yellow mustard
3 cups	720 ml	all-purpose flour
1 quart	945 ml	oil for frying, or as needed

Season the wings on both sides with the seasoned salt, garlic powder, onion powder, pepper and MSG (laying them out on a large plastic bag makes clean-up easier). Coat each piece with a thin layer of mustard, using a basting brush or your fingers. Put the flour in a plastic bag, add the chicken and shake to coat.
Heat the oil in a deep-fryer or deep heavy skillet to 350°F (175°C). When hot, add the chicken and cook for 6 minutes on each side, or until the juices run clear. Drain on paper towels and cool for 5 minutes before serving.