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Kosher Poultry



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               photo – courtesy of Bitayavon Magazine

A KosherEye Signature Recipe. Featured in the summer 2011 issue of Bitayavon Magazine.

Adapted for the kosher kitchen from an iconic southern destination restaurant - one renowned for the best fried chicken in Georgia, almost identical to Mattie’s pan fried chicken.

Ingredients:

3 chickens cut in 8, rinsed, cleaned and dried
2 cups parve buttermilk substitute: 2 tbsp apple cider vinegar (or lemon juice) and enough parve rice milk to equal two cups
2 cups flour mixed with 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon paprika
Vegetable oil to half-fill a deep cast iron or stainless steel skillet (enough to nearly cover the chicken while frying)

Directions:

Whisk together parve buttermilk substitute mixture. Let stand 6 minutes.

Pour mixture over chicken. Cover with plastic wrap and refrigerate overnight.

Remove each piece, drain thoroughly.

Whisk flour mixture until combined. Dip each piece of chicken into mixture, using enough flour to coat well. Shake off excess.

Heat oil to 375 degrees.*

Place chicken in hot oil allowing space between pieces and pan fry until golden brown, turning once with fork or tongs.

Drain and serve immediately, or set aside and reheat, uncovered, in a 350 degree oven.

Notes:

Yield: Serves 10-12

*A frying thermometer is an excellent investment for today’s kitchen. A meat/poultry thermometer ensures that poultry and meat are cooked to the right temperature.

Recipes: Poultry, Fried Chicken, Kosher


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