Fried Chicken Recipe| Kosher
Servings: 4-6
Yield: 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Difficulty: Medium
Cooking Vessel: Deep frying pan or Dutch oven
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Ingredients
For the chicken:
8 pieces of kosher chicken (breasts, thighs, drumsticks, wings)
2 cups buttermilk (or 2 cups kosher dairy-free milk with 2 tbsp lemon juice for pareve version)
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
For the coating:
2 cups all-purpose flour
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp cayenne pepper (optional for spice)
For frying:
2–3 cups vegetable oil (or other kosher-for-Passover oil if needed)
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Instructions
1. Marinate the chicken:
In a large bowl, mix the chicken pieces with buttermilk, salt, pepper, paprika, garlic, and onion powder.
Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
2. Prepare the coating:
In a shallow dish, combine flour, salt, pepper, paprika, and cayenne.
3. Coat the chicken:
Remove chicken from marinade, letting excess drip off.
Dredge each piece in the flour mixture, pressing gently to adhere.
Place on a tray and let rest for 10–15 minutes for a thicker crust.
4. Heat the oil:
In a deep frying pan or Dutch oven, heat oil to 350°F (175°C). Use a thermometer for accuracy.
5. Fry the chicken:
Carefully place chicken pieces in hot oil, skin side down.
Fry about 12–15 minutes per side, until golden brown and internal temperature reaches 165°F (74°C).
Remove and drain on a paper towel-lined plate.
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Nutritional Information (per piece, approx.)
Calories: 350
Protein: 28g
Fat: 20g
Carbohydrates: 15g
Fiber: 1g
Sodium: 550mg
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Dietary Adaptations
Pareve: Use non-dairy milk instead of buttermilk to make it kosher pareve.
Gluten-Free: Substitute flour with almond flour or a certified gluten-free flour blend.
Lower Fat: Oven-bake coated chicken at 400°F for 35–40 minutes, flipping halfway.
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Tips & Troubleshooting
Oil Temperature: Maintain 350°F. Too low → greasy; too high → burnt outside, raw inside.
Crispier Crust: Double-dredge: flour → dip in buttermilk → flour again.
Juicy Chicken: Don’t overcrowd the pan; fry in batches.
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Serving Suggestions
Classic sides: coleslaw, mashed potatoes, pickles, challah rolls.
Drizzle with hot sauce or serve with a kosher honey mustard dipping sauce.
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Notes
Fried chicken can be kept warm in a 200°F oven for 10–15 minutes without losing crispiness.
Leftovers can be refrigerated up to 3 days; reheat in oven to retain crunch.
