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Amazing fried chicken with lots of flavor. In this recipe, Naomi uses plant-based milk with a little lemon juice to easily imitate a buttermilk bath for the chicken. For more great ideas and personalities, watch Sunny Side Up! Recipe updated February 2023
6 pargiyot
canola oil for frying
4 cups Glicks Flour
1 teaspoon baking powder
1/4 cup onion powder
1/4 cup garlic powder
1/4 cup paprika
1 teaspoon oregano
1 tablespoon kosher salt
1 teaspoon cayenne pepper
6 pretzel buns
garlic spicy mayo (recipe follows)
tomato slices
pickled red cabbage
4 cups soy milk
4 tablespoons fresh lemon juice or Tuscanini Lemon Juice
4 tablespoons kosher salt (can use less if preferred, but the fried chicken will be missing the distinctive “brine” flavor)
1/2 cup Gefen Mayonnaise
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 teaspoon dried onion flakes
salt
pepper
pinch of cayenne pepper
In a large bowl, combine soy milk, lemon juice, and salt, stirring well to combine. Add chicken to the milk mixture; marinate in the refrigerator four to six hours.
When ready to cook, remove chicken from brine. Discard remaining brine.
Place flour, baking powder, onion powder, garlic powder, paprika, oregano, salt, and cayenne pepper in a large bowl; stir to combine.
Heat oil in a large Dutch oven to 360 degrees Fahrenheit using an oil thermometer to ensure correct temperature has been reached.
Working in batches, dredge chicken pieces into the flour mixture, gently patting each piece with the flour so it’s really well coated. Shake the chicken so that excess flour falls into the bowl. Immediately place well-coated chicken into hot oil.
Fry each piece for approximately five minutes until it has reached the internal temperature of 165 degrees Fahrenheit. Remove from oil and place chicken on wire cooling rack over baking sheet to keep the skin crispy.
Allow oil temperature to come back to 360 degrees Fahrenheit before adding the next batch as the temperature of the oil will drop as the chicken is added.
Bring the chicken to room temperature.
Combine all the ingredients for the garlic spicy mayo. Build your bun, serve, and enjoy.
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I only used 2TBs of salt and came out perfect!
To much salt!
I used less salt than the recipe called for, but it was still too much. They were not delicious. I should’ve don’t 1tbsp like the commenters suggested.
is 1/2 c. Salt for the buttermilk correct?
anyone got recipe for the pickled red cabbage pls? pls?
https://www.kosher.com/recipe/mahi-mahi-tacos-with-pickled-red-cabbage-and-mango-salsa-11025 or https://www.kosher.com/recipe/burger-lettuce-wraps-with-pickled-cabbage-and-onions-5228
Was delicious!
Based on reviews I only used one tbsp of salt to two cups of almond milk. Came out absolutely heaven. The milk tenderizing technique is something I would definitely come back to!
I didn’t try the recipe yet, but based on what I saw in the video, the amount of salt put into the “buttermilk” looked WAY less than 1/2 cup. It looked more like 2-3 Tablespoons. 1/2 a cup is 8 Tablespoons. So perhaps 1/2 cup salt is a typo?
I know it sounds like a lot but Naomi ensured it us it was the right amount 🙂
My edits – 2 cups of soy milk, 2 Tbsp Lemon Juice and 1 Tbsp Kosher Salt.
Oh, and I marinated it from 3pm until supper at 6pm… there was not a piece of chicken left for supper round number 2! 🙂
Delicious
oh my goodness I was so so excited to make this but it came out way too salty was not edible at all!! very upsetting. was that a mistake?!
I put about a tablespoon of salt in the buttermilk and it came out scrumptious!
I was also very excited to make this and also found that it was way too salty and spicy and I had to throw it out. I’m very disappointed.
I was so excited to make this recipe! It looked easy and delicious! But it came out way too salty! Was the 1/2 c. kosher salt accurate?
Is 1/2 cup salt correct?