Kosher Batter Chicken Recipe

Summary

· Servings/Yield: 4-6 servings (about 8-10 pieces)

· Prep Time: 25 minutes (plus 15-30 minutes marinating)

· Cook Time: 20-25 minutes

· Difficulty: Medium

· Cooking Vessel: Large deep pot or Dutch oven for frying, plus mixing bowls and a baking sheet with rack

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Ingredients

For the Chicken & Marinade:

· 2 lbs (about 1 kg) boneless, skinless chicken breasts or thighs, cut into 1.5-inch chunks

· 1 cup buttermilk (or kosher parve alternative – see adaptations)

· 1 tsp kosher salt

· ½ tsp black pepper

· 1 tsp garlic powder

· ½ tsp paprika

For the Batter:

· 1 cup all-purpose flour

· ¼ cup cornstarch

· 1 tsp baking powder

· 1½ tsp kosher salt

· 1 tsp paprika

· ½ tsp black pepper

· ½ tsp garlic powder

· ¼ tsp cayenne pepper (optional)

· 1 cup cold seltzer water or club soda (for extra crispiness)

· 1 large egg (for dairy version; omit for parve – see adaptations)

For Frying:

· 6-8 cups neutral oil with high smoke point (e.g., canola, peanut, or vegetable oil), for deep frying

For Serving (optional):

· Lemon wedges

· Parsley, chopped

· Your favorite kosher dipping sauces

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Instructions

1. Marinate the Chicken:

   · In a medium bowl, combine buttermilk, salt, pepper, garlic powder, and paprika. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 15 minutes (up to 4 hours).

2. Prepare for Frying:

   · In a large, heavy-bottomed pot or Dutch oven, heat oil to 350°F (175°C). Use a thermometer for accuracy. Line a baking sheet with a wire rack or paper towels for draining.

3. Make the Batter:

   · In a large mixing bowl, whisk together flour, cornstarch, baking powder, salt, and spices.

   · In a separate small bowl, lightly beat the egg (if using) and mix with cold seltzer water.

   · Pour the wet mixture into the dry ingredients. Whisk until just combined—it’s okay if there are small lumps. Do not overmix.

4. Dredge and Fry:

   · Remove a few pieces of chicken from the buttermilk marinade, letting excess drip off.

   · Dip each piece into the batter, allowing excess to drain slightly.

   · Carefully lower into the hot oil using tongs. Do not overcrowd; fry in batches (about 4-5 pieces at a time).

   · Fry for 5-7 minutes, turning occasionally, until golden brown, crispy, and internal temperature reaches 165°F (74°C).

   · Transfer to the wire rack or paper towels to drain. Repeat with remaining chicken.

5. Serve:

   · Serve immediately, garnished with parsley and lemon wedges, alongside your chosen sides and sauces.

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Nutritional Information (per serving, estimated)

· Calories: ~380

· Protein: 28g

· Carbohydrates: 22g

· Fat: 20g (varies with absorption)

· Sodium: 850mg

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Dietary Adaptations

For Parve (Dairy-Free) Version:

· Replace buttermilk with 1 cup unsweetened almond or soy milk + 1 Tbsp lemon juice or vinegar (let sit 5 minutes).

· Omit the egg from the batter; the seltzer water will provide sufficient lift.

For Gluten-Free Version:

· Substitute all-purpose flour with a 1:1 gluten-free flour blend.

· Ensure baking powder is certified gluten-free.

For a Lighter Version:

· Instead of deep-frying, use the batter to make "oven-fried" chicken: place battered pieces on a parchment-lined baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 18-22 minutes, flipping halfway.

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Tips & Troubleshooting

· Oil Temperature is Key: Maintain 350°F. Too hot = burnt outside/raw inside. Too cool = greasy, soggy coating.

· Cold Liquid: Using cold seltzer keeps the batter light and creates a crisper crust.

· Don’t Overmix Batter: Lumps are fine; overmixing develops gluten and leads to a tough coating.

· Dry Chicken: Pat marinated chicken lightly with a paper towel before dipping in batter if it’s too wet.

· Keep Fried Chicken Crispy: Place on a wire rack instead of paper towels to prevent sogginess on one side. Serve immediately.

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Serving Suggestions

· Serve with chips (fries), coleslaw, and pickles for a classic feel.

· Pair with a fresh green salad or roasted vegetables to balance the meal.

· Excellent dipped in kosher honey mustard, BBQ sauce, or tahini sauce.

· For a sandwich, pile pieces into a pita or challah roll with lettuce, tomato, and sauce.

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Notes

· Hechsher Alert: Always check that all packaged ingredients (baking powder, spices, etc.) carry a reliable kosher certification appropriate for your observance.

· Safety: Be cautious when handling hot oil. Never leave the pot unattended, and keep children and pets away.

· Leftovers: Best eaten fresh. Reheat in an air fryer or oven (375°F/190°C for 10 minutes) to restore crispiness. Microwave will make coating soggy.

· Batter Consistency: The batter should be thick but fluid, like heavy cream. Adjust with a touch more seltzer or flour as needed.

Enjoy your homemade, crispy, kosher batter chicken!