Skip to main content

Southern Fried Chicken Fingers

Southern Fried Chicken Fingers

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.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 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


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)