Fried chicken with Jalapeño mustard

Fried chicken with Jalapeño mustard

.    One 4-pound chicken, cut into 8 pieces

.    2 large eggs

.    1/2 cup whole milk

.    1 1/2 cups all-purpose flour

.    1 tablespoon seasoned salt,

.    1 table spoon of smoked paprika

.    4 ounces of jalapeno mustard

.    1 teaspoon pepper

.    24 ounces of oil to fry or shortening

     

1.      Pat the chicken pieces dry and line a baking sheet with wax paper. 

         In a large bowl, whisk the eggs with the milk and jalapeno mustard and the paprika.

2.                Add the chicken. In another bowl, whisk the flour with the seasoned salt and pepper. Dredge the chicken in the seasoned flour and transfer to the baking sheet.

          In a 12-inch, cast-iron skillet, heat the vegetable shortening to 365°. Add all of the chicken and fry over moderate heat, turning occasionally, until deeply golden brown and an instant-read thermometer inserted nearest the bone registers 170°, 20 to 24 minutes. Drain the chicken on paper towels and serve right away.