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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER RECIPES - CHICKEN |
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SPICY SOUTHERN FRIED CHICKEN:
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INGREDIENTS:
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Preparation Marinade:
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- 2 cups parve creamer
- 1 tbs. Dijon mustard
- 1 tsp salt
- 1 tsp dry mustard
- 1 tsp cayenne pepper
- 1 tsp cracked black pepper
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Fried Chicken:
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- 1 (3 1/2-pound) chicken, cut into 8 pieces
- 2 cups all purpose flour
- 1 tbs. baking powder
- 1 tbs. garlic powder
- 1/2 tsp salt
- 5 cups vegetable shortening
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INSTRUCTIONS:
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Parve Creamer Marinade:
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In a gallon-sized
sealable plastic bag or a large bowl with a
tight-fitting lid, combine the Parve creamer,
mustard, salt, dry mustard, cayenne, and black
pepper.
- Add the chicken pieces
and turn to coat.
- Seal and refrigerate
for at least 2 hours or overnight.
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Frying the Chicken:
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- Preheat oven to 150
degrees F.
- In a 13” x 9” x 2”
pan, whisk together flour, baking powder, dry
garlic, and salt.
- Add chicken pieces and
turn to coat thickly.
- Let the chicken stand
10 minutes, turning occasionally to recoat with
flour.
- Shake off excess flour
before frying.
- In a 10-inch by
12-inch heavy-gauge skillet with a deep-fry
thermometer attached, heat the vegetable shortening
over medium-high heat, bringing it to 375 degrees F.
- In batches of four,
fry the chicken pieces, turning once when the
coating is sealed and begins to brown -- 3 to 4
minutes.
- Reduce the heat to
medium to lower the temperature to 325 degrees F.
- Maintain temperature
and continue to fry, turning the pieces halfway
through cooking time until chicken is golden brown
and cooked through -- about 20 more minutes.
- Transfer to a wire
rack on a baking sheet and place in oven to keep
warm.
- Repeat the procedure
for the remaining batches.
- Serve warm or at room
temperature.
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Source:
Rabbi Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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