Kosher-Style Southern Fried Chicken Recipe

Servings: 4-6

Yield: 8-10 pieces

Prep Time: 25 minutes (+ optional 2-12 hours marinating)

Cook Time: 20-25 minutes

Difficulty: Medium

Cooking Vessel: Large heavy-bottomed skillet or Dutch oven (cast iron preferred)

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Ingredients

For the Chicken & Marinade:

· 1 whole kosher chicken, cut into 8-10 pieces (or 2.5-3 lbs bone-in, skin-on parts)

· 2 cups buttermilk (can use parve substitute – see adaptations)

· 1 tsp kosher salt

· 1/2 tsp black pepper

· 2 tsp paprika (sweet or smoked)

· 1 tsp garlic powder

· Optional for heat: 1/2 tsp cayenne pepper

For the Coating:

· 2 cups all-purpose flour

· 1/3 cup cornstarch or potato starch

· 2 tsp kosher salt

· 1 tsp black pepper

· 1 Tbsp paprika

· 2 tsp garlic powder

· 1 tsp onion powder

· 1 tsp dried thyme or oregano

· Optional: 1/2 tsp cayenne

For Frying:

· 4 cups neutral oil with high smoke point (vegetable, canola, peanut, or avocado oil)

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Instructions

1. Marinate the Chicken:

   · In a large bowl, mix buttermilk, salt, pepper, paprika, and garlic powder (and cayenne if using).

   · Add chicken pieces, ensuring each is fully coated. Cover and refrigerate at least 2 hours, or up to 12 hours for maximum tenderness and flavor.

2. Prepare Coating:

   · In a large shallow dish (like a 9x13 pan), whisk together flour, cornstarch, and all seasoning spices.

   · Remove one piece of chicken from buttermilk, letting excess drip off. Dredge thoroughly in flour mixture, pressing firmly so coating adheres well. Place on a wire rack. Repeat with all pieces.

   · Let coated chicken rest on rack for 15-20 minutes to help coating set.

3. Heat the Oil:

   · In a large, heavy skillet or Dutch oven, heat about 1 ½ inches of oil to 350°F (175°C). Use a thermometer for accuracy.

   · Oil should be hot but not smoking. Maintain temperature between 325°F-350°F during frying.

4. Fry the Chicken:

   · Carefully add chicken pieces in batches—do not overcrowd. Fry darker meat (thighs, drumsticks) first, as they take slightly longer (about 12-15 minutes). Fry white meat (breasts, wings) for 10-12 minutes.

   · Turn pieces occasionally for even browning. Chicken is done when internal temperature reaches 165°F (74°C) and coating is golden brown and crisp.

   · Remove with tongs or a slotted spoon and drain on a wire rack set over a sheet pan (this keeps it crisp). Do not drain on paper towels, which can steam the coating.

5. Rest and Serve:

   · Let chicken rest for 5-10 minutes before serving to allow juices to redistribute.

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Nutritional Information (per serving, approx. 1-2 pieces):

· Calories: 420-550

· Protein: 35g

· Carbohydrates: 28g

· Fat: 20g (varies with skin and oil absorption)

· Sodium: 950mg

· Note: Values are estimates; actual nutrition depends on piece size, coating adherence, and oil absorption.

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Dietary Adaptations

· Parve/Dairy-Free: Replace buttermilk with 2 cups unsweetened almond or soy milk + 1 Tbsp lemon juice or white vinegar, stirred and rested for 5 minutes. Use a parve oil for frying.

· Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend and ensure cornstarch/potato starch is GF-certified.

· Low-Sodium: Reduce salt in both marinade and coating by half; increase herbs and spices for flavor.

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Tips & Troubleshooting

· Temperature Control: Use a thermometer. If oil is too cool, chicken will be greasy; too hot, coating will burn before meat cooks through.

· Avoid Crowding: Frying in batches maintains oil temperature.

· Coating Falling Off? Ensure chicken is well-dredged and let it rest after coating. Double-dip (buttermilk → flour → buttermilk → flour) for extra thick crust.

· Oil Reuse: Strain cooled oil through a fine-mesh sieve or cheesecloth; store in a cool, dark place. Reuse 1-2 times for frying.

· Safety: Pat chicken dry before marinating to reduce oil splatter. Always fry away from children/pets.

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Serving Suggestions

· Traditional sides: Mashed potatoes with gravy, collard greens, kosher coleslaw, cornbread, or biscuits.

· Lighter options: Fresh corn on the cob, cucumber salad, roasted vegetables.

· Sauces for dipping: Honey (if meat meal), hot sauce, pareve ranch, or garlic aioli.

· Serve with lemon wedges for a bright contrast.

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Notes

· Kashrut: Ensure all ingredients are certified kosher. Use separate utensils and cookware for meat meals. If preparing for a meat meal, do not serve with dairy sides or dips.

· Brining Tip: For juicier chicken, dry-brine raw pieces with 1 Tbsp kosher salt for 1 hour in the fridge before marinating in buttermilk.

· Oven Finish: For extra-crispy results or to ensure doneness, place fried chicken on a rack over a baking sheet in a 250°F (120°C) oven to keep warm and crisp while finishing batches.

· Make-Ahead: Cooked fried chicken can be refrigerated for up to 3 days. Reheat in an oven at 375°F (190°C) on a rack until hot and crisp (about 15 minutes).

Enjoy this crispy, flavorful fried chicken that brings Southern comfort to your kosher kitchen!