Classic fried chicken made kosher using non dairy milk served over rosemary mashed potatoes. It is really not too much work to make good fried chicken and it is well worth making it yourself. Enjoy this crispy chicken and don’t forget the mashed potatoes.
Top with our simple 4-ingredient (vegetarian) Best Ever Gravy recipe.
Southern Fried Chicken with Mashed Potatoes and Gravy
Servings
6 Servings
Ingredients
- 2 cups soy milk divided
- 1 tablespoon white wine vinegar
- 1 cup all purpose flour
- 4 teaspoons kosher salt divided
- ½ teaspoon onion powder
- ¼ teaspoon cayenne powder
- Freshly ground black pepper divided
- 1 3-pound chicken, cut in 1/8ths, large breasts cut in half
- 4 pounds russet or Yukon gold potatoes peeled and cut into 2-inch dice
- 1 cup soy milk
- 6 tablespoons vegan butter
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 2 cups extra virgin olive oil for frying
- Best Ever Gravy
Instructions
- In a small bowl, combine 1 cup soy milk and vinegar and let sit 5 minutes or until it looks lumpy and thick. In a large shallow bowl, stir together flour, 2 teaspoons salt, onion powder, cayenne powder and pepper and set aside. In a large Ziploc bag pour soy milk mixture over chicken and let sit 30 minutes, refrigerated.
- Place potatoes in a large pot and cover with water. Bring to a boil over medium high heat and reduce to a simmer. Cook 20 to 25 minutes or until fork tender. Drain well and return to pot. Using a potato masher or ricer, mash potatoes until smooth but leaving a few lumps. Stir in remaining soy milk, vegan butter, remaining 2 teaspoons salt and pepper and set aside, covered to keep warm.
- Heat oil in a 12-inch heavy cast iron skillet over medium high heat. Take one piece of chicken out of the Ziploc and dip in flour mixture, rolling around to coat well. Shake off excess before carefully putting in the oil and repeat with remaining pieces. Fry over medium to medium high heat for 6 to 8 minutes on each side. Continue frying and turning 2 to 4 minutes or until chicken is golden and brown on all sides. Remove from oil and drain on paper towels.
- Prepare Best Ever Gravy according to recipe instructions and serve over mashed potatoes.
Try these https://jamiegeller.com/recipes/3-ways-air-fryer-sufganiyot/
hi I’d love a no alcohol air fryer recipe for sufganiot, my daughter wants to try making some by herself for Chanukah. Thank you so much.
YAY! and Congrats on your move down South! So I have a friend (Melinda from Kitchen-Tested.com) who is a fab foodie blogger and paleo expert and I asked her to weigh in here. Hopefully she will comment soon!
Hi Jaclyn! I think tapioca flour is the best substitute for AP flour to make fried chicken if you are cooking Paleo. Almond flour is an option also but it is more likely to burn in the hot oil. You can mix together almond flour with arrowroot flour so it won’t burn. Another option is homemade falafel mix made with chickpea flour: http://www.joyofkosher.com/recipes/homemade-dried-falafel-mix/. I made this chicken with the mix and it is amazing! http://www.joyofkosher.com/recipes/falafel-crusted-chicken-with-tahini-sauce/
LOVE this recipe! I just moved to Texas and have been wanting to try a good southern fried chicken recipe. Any suggestions for a paleo or non-grain substitute for flour? I’m wondering if almond flour would work with this recipe…
Hey Judith these mashed potatoes (sans the gravy 🙂 should re warm nicely for Shabbos day. Sometimes just before serving I mix in or dollop with extra healthy margarine. Finish with black pepper or chopped fresh parsley for a nice garnish.
Is there a way to make mashed potatoes that will serve well for Shabbos lunch with cold schnitzel?
Shaindy! Thank you so much!!! I really appreciate that you bought it and that you took a moment to let me know that you love it! I just poured my heart out in this book so it means so much to hear you are enjoying it. Happy Cooking!
Ok thx.
I have ur newest cookbook & I Love it !!!!
yes sure just cut frying time in half and check for doneness (fry for the same amount of time as shnitzel)
Is there anyway i can make this with chicken cutlets ??
I used unflavored/unsweetened coconut milk with the apple cider vinegar and it worked like a charm! Best fried chicken I’ve had in ages.
can I use rice milk instead of soy milk and how much in advance can I prepare this?
you could use rice milk… you really don’t want to prep this in advance otherwise it looses it’s fried chicken crunch. I have done it but it’s not as good as out of the pan.
Can I substitute coconut milk?
I love this combination and the photo makes them look perfectly delicious 🙂
I do Kosher (but not vegetarian) collards by braising aling with a Kosher smoked turkey leg, and it is fantastic. (I also do a veggie version, but smokey, meaty flavors and collards really do work well.) If you ever watch Alton Brown on the Food Network, he has a show where he prepares (non Kosher) collards also using a smoked turkey leg instead of a ham hock. Given that he is a Southern boy and a pretty serious food geek it works for me!
Thank you for sharing the collards recipe ! the recipe sounds delicious.
Love Collards! Steaming collards is also delicious. But in my new book here’s what I do:
Collard Greens
2 tablespoons canola oil
½ medium onion, coarsely chopped
1 bunch collard greens, rinsed, stems removed, and
finely chopped
1 tablespoon kosher salt
¼ cup Manischewitz Reduced Sodium All Natural
Chicken Broth
1 teaspoon Worcestershire sauce
Heat oil over medium heat in a 12-inch skillet. Add
onions, collards, salt, broth, and Worcestershire sauce;
mix well. Cook, uncovered, stirring occasionally for
25 minutes, or until tender.
PS – LOVE the paprika idea and LOVE that you are in TEXAS!
amazing! i would just think soak the chicken in lemon juice & water. Instead of traditional buttermilk. Also my mom used to paparika her chicken once it was flipped in the oil.
I want your take on collard greens.They are very southern, usually cooked with kale or turnip greens & either bacon, or fatback.
I cook mine vegetarian by blanching first, then heating canola oil, adding garlic red pepper ,the blanched chopped greens, pepper salt & veggie stock.& a slice of onion.
Abby in texas.
I love your recipies.