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This fried chicken is a Chanukah treat that can be enjoyed year round by fellow foodie Chef Abe Tsvik. Chef Abe trained in Pardes and most recently enhanced diners’ experience at Revolve of Lakewood. Chef Abe’s Chanukah chicken is guaranteed to become a family tradition.
2 pounds (1 kilogram) baby chicken, cut into 1-inch (2-centimeter) chunks
1 cup flour
oil, for deep-frying
3 eggs
1/4 cup hot sauce
1/4 teaspoon black pepper
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
3/4 teaspoon salt
3 Idaho or Russet potatoes
2 cups flour
2 teaspoons onion powder
2 teaspoons garlic powder
1/4 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon Haddar Baking Powder
2 and 1/2 cups seltzer
1/4 cup maple syrup
1/4 cup Gefen Mayonnaise
1/4 teaspoon smoked paprika
Combine all marinade ingredients in a large bowl and mix well. Add in chicken chunks and toss to coat well. Marinate for one hour.
Peel and finely grate the potatoes for the latke batter. (It should be fine strings.) Transfer to a strainer. Rinse and drain well.
In a large bowl, combine two cups flour, onion powder, garlic powder, black pepper, salt, and baking powder. Pour in seltzer and whisk until you have a thick batter. Mix in the grated potatoes.
Heat oil in a deep-fryer to 350 degrees Fahrenheit (180 degrees Celsius).
In a small bowl, measure one cup flour. Dip chicken in the flour and shake off the excess. Next dip in the latke mixture.
Deep-fry for approximately seven minutes until golden brown and cooked through. Remove nuggets from oil and transfer to a paper-towel-lined dish.
Combine maple aioli ingredients in a small dish and serve with the chicken.
Photography: Moishe Wulliger Food Styling: Renee Muller
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