Only the best kosher fried chicken you will ever have. To make classic fried chicken use a 3-pound chicken cut in ⅛ and all you have to do is adjust the frying time to 6 to 8 minutes on each side and then continue frying and turning 2 to 4 minutes or until chicken is golden and brown on all sides.
Southern Fried Chicken Fingers
Servings
8 Servings
Ingredients
- 1 cup soy milk or unsweetened coconut milk
- 1 tablespoon white wine vinegar or apple cider vinegar
- 1 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoon onion powder
- 1/4 teaspoon cayenne powder add more if you like a bit of spice
- Freshly ground black pepper
- 3- pounds white meat chicken fingers
- 2 cups canola oil
- Paprika
Instructions
- In a small bowl, combine soy milk and vinegar and let sit 5 minutes or until it looks lumpy and thick. In a large shallow bowl, stir together flour, 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.
- Heat oil in a 12-inch heavy cast iron or heavy bottomed skillet over medium high heat. Take one piece of chicken out of the Ziploc and dip in fl our 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 1 to 2 minutes on each side. Continue frying and turning until chicken is golden and brown on all sides and cooked through. Remove from oil, drain on paper towels and sprinkle with paprika.
- As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2013 (Subscribe Now)
I would personally serve them room temp Shabbos day or reheat them gently – meaning on a tier and then even on top of something else simply because white meat (especially small pieces like chicken fingers) can dry out so quickly.
will this taste ok reheated for shabbos lunch?
OY Bevy so sorry it was unclear. Let me try to clarify. For a whole 3-pound chicken cut in 1/8ths (on the bone): Follow the note at the top, fry 6 to 8 minutes on each side etc… FOR 3-pounds of white meat chicken FINGERS (boneless): Follow the recipe instructions, fry over medium to medium high heat for 1 to 2 minutes on each side etc…
at top of recipe you say 6-8 minutes for frying and then continue for 2-4 minutes
then on bottom of receipe you say fry 1-2 minutes the longer frying then would be for bigger pieces and the 1-2 minutes then would be for strips of chicken breast?
YEAH BABY!!!!!!!!! How cool!!!!
coleslaw, sweet potato fries, Brussels sprouts, chili YUM! check out this full menu: http://www.joyofkosher.com/2014/02/a-cowboy-themed-menu/
What can you serve this with?
greetings from south louisiana usa, i loved this recipe.i live in the heart of cajun country 1 hr south of new orleans, i am converting friends to the joys of kosher cooking one spoon full at a time.
It is yumeeeeeee!!!!!
thanks! and love right back at ya!!! hope you enJOYed!
This looks great, I can’t wait to try it.
Hello.. I am not even Jewish (although I love the Chosen ) but love your recipes.. Fried chicken is a passion.. I will look forward to soaking in coconut milk.. never done that before.