My kids already know that for every special occasion, I am happy to be called upon to make my famous fried chicken. This stuff’s da bomb. It’s as close as you can get to the real deal. I adapted a Craig Claiborne recipe from an old Cook’s magazine. Instead of soaking the chicken in milk, I soak it in soy milk. Instead of lard and butter, I use vegetable oil.
Maybe it’s not the same as real Southern Fried Chicken, but it’s really good. In fact, it’s irresistible. Try accompanying these with sweet potato biscuits and coleslaw.
Kosher Southern Fried Chicken
Yield 8 servings
- 2 chickens, 2 ½ – 3 pounds each, each cut into 8 pieces
- 3-4 cups soy milk
- ½ teaspoon or more Tabasco sauce
- 2 cups flour
- 1 Tablespoon salt
- 4 teaspoons pepper
- 2 ½ cups vegetable oil
- Place chicken in large bowl. Cover with soy milk. Add Tabasco sauce. Cover and refrigerate one hour or overnight.
- Mix flour with salt and pepper on large, flat dish
- In large skillet, heat oil to 225° Fahrenheit.
- Dredge half of chicken in seasoned flour and add to hot oil, skin side down. Cook until golden brown on one side, around 8 minutes.
- Turn chicken over. Lower heat and continue to fry 15-20 minutes, or until golden on other side.
- Place chicken on triple layer of paper toweling to drain.
- Raise heat to bring back to 225° and repeat steps 4, 5, and 6 with remaining pieces of chicken.
- Serve hot or at room temperature.
- Cooked chicken can be set aside for up to 8 hours.