Dear Jamie:
How do you make an authentic fried chicken that doesn’t include soaking in buttermilk?
Sara, Savannah GA
We all love our fried chicken – the crisp coated outside, and the juicy tenderness of the chicken inside. In fact, if we try hard enough we can just smell it frying. At least I can. Can’t wait to do some finger lickin’.
You have an excellent question! And you are so right, Sara — when a kosher cook goes searching for authentic southern fried chicken recipes, we hit a MAJOR stumbling block: almost all of them call for dipping the chicken in buttermilk. Such a no-go in a kosher home!
Now, we agree that this authentic method is not an option, but no one wants to compromise on taste. So it’s up to clever kosher cooks to come up with a solution.
It took some trial and error, but I developed a recipe for Southern Fried Chicken with Mashed Potatoes and Gravy that proves you do not need buttermilk at all. Soy milk and vinegar do the trick! It’s real down home country cooking with a kosher twist! What do y’all think Paula Deen would say?
This chicken is so delicious and special it could even be great for a Shabbos meal!
Scroll to continue
More Love
I explain a bit more in this video.
If you like kosher southern fried chicken here are some more recipes you may enjoy:
Southern Style Chicken, Almond Crusted Chicken Fingers and Pecan Crusted Chicken.
No, it doesn’t, hope you try it soon.
That’s great! I would have thought coconut milk would have imparted too much sweetness to the dish. I’ll have to try this!
We have found most of the dairy free milks work this way, coconut milk is the best because it is the fattiest and thickest but almond milk also does.
*Tamar Genger MA, RD | **Director of Digital Media*
Kosher Network International | JamieGeller.com [email protected]
This looks like an interesting alternative. If someone is avoiding soy because of it’s estrogenic qualities could almond milk work as well? The vinegar or lemon juice is thickening it up anyway. Did you test this version?
Sounds delish.
I just do a dry brine with salt, pepper, cayenne garlic and onion powder and then a egg batter double dip With Panko, flour and bread crumbs fry till crispy then finish @ 450 in the oven! So tasty
I have and yes, it works great.
How about substituting lemon juice instead of vinegar in soy milk for parve buttermilk. Will that work too? Have you tried it?
I use SOY Sour Cream – the brand is called Tofutti Sour Cream. Works GREAT!
I HAVE USED THE SOY MILK WITH VINEGAR IT REALLY WORKS. WHAT CAN I USE INSTEAD OF SOUR CREAM IN CAKE RECIPES .I USED TO USE COFFEE RICH UNTIL SOY MILK MADE IT TO ISRAEL BUT DO NOT KNOW WHAT TO USE IN CAKES AND MUFFINS,ETC. FOR SOUR CREAM THANK YOU