|Authentic Southern Fried Chicken|
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.
3 chickens cut in 8, rinsed, cleaned and dried
Whisk together parve buttermilk substitute mixture. Let stand 6 minutes.
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.
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