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)