Mommy's Fried Chicken & Cutting the Mustard

So, as my better half tells me, "pretty much everything has mustard seeds in it." Although, "not really." There are an abundance of Indian dishes that rely on mustard seeds. When I think of mustard I generally consider a grainy US deli variety, the horseraddishy English type, and french stone ground mustard.

But, mustard for me also brings to mind the saying "cut the mustard." Solly and I have written a song about cutting the mustard, that basically contains numerous questions about whether "you can cut it, cut the mustard, ... people all over the world want to know can you, can you cut the mustard" which annoys Lisa to no end.
There are two common explanations for the origin of this phrase. One is that cutting mustard seeds or the plant is difficult (the seeds are tiny - the plants dense). Another is that it is not "mustard" but "muster." Cutting the muster meaning to break with rank, order, or military protocol.

Know one really knows the answer to this and the venerable OED (Oxford English Dictionary) offers no solid answers.

Dinner tonight was a "mommy chicken" with Nathan's deli mustard. The chicken is dredged in flour, dipped in egg, then coated with panko breadcrumbs mixed with Bragg Organic Sprinkle. The chicken spayed on each side with Olive oil and is then baked at 350 degrees for 10 minutes on each side. This is delightful and healthy fried chicken that can be seasoned with Indian spices as desired, a bit of cardamon and hot red pepper really would add a kick to it.