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.