LOWER EAST SIDE FRIED CHICKEN

Amarante

Fri, Mar 17 2017, 4:51 pm

LOWER EAST SIDE FRIED CHICKEN

Excerpt From: Heilbrun, Michele Streit. “Matzo: 35 Recipes for Passover and All Year Long.

Yum. Fried chicken is good hot or cold so make ahead or plan for leftovers. It's the classic food for a picnic so you can pack up if you are going somewhere and have a great meal away from home

The correct frying temperature is critical for the best results as oil needs to be at 350.
If it is too hot, chicken will burn on the outside and not cook inside. If it is too low, the food will absorb too much oil and be greasy. A fry thermometer is inexpensive and guarantees great result whatever you Fry.

Buttermilk is the classic way to both tenderize and impart flavor so subbing with non dairy creamer soured with Lemon is a genius kosher workaround.

Surprise your seder guests by serving them fried chicken and you’ll definitely have to add more chairs around the table next year! Brining is key to keeping the chicken moist and seasoning it all the way to the bone. This version uses a buttermilk-style brine made with nondairy creamer to tenderize the meat, keeping it kosher for Passover. It should marinate for at least twelve hours. The matzo meal dredge provides the perfect crunchy crust to the finished fried chicken.

SERVES 4 TO 6

1 quart nondairy creamer
Juice and grated zest of 1 lemon
2 tablespoons kosher salt, plus more to taste
2 garlic cloves, finely chopped
1 tablespoon hot sauce (such as Tabasco)
1 chicken (2 to 3 pounds), cut into 8 pieces
4 large egg whites

DREDGE

“1 cup matzo cake meal
1 cup matzo meal
1½ tablespoons garlic powder
1 tablespoon onion powder
¼ teaspoon cayenne
½ teaspoon kosher salt
Neutral oil, for frying
Honey, for serving (optional)
1 In a large airtight container or zip-top plastic bag, combine the creamer, lemon juice and zest, the 2 tablespoons salt, garlic, and hot sauce. Add the chicken, turn to coat, and marinate in the refrigerator for at least 12 hours.

2 Remove the chicken from the brine and dry well with paper towels. (Discard the brine.) In a large bowl, beat the egg whites until frothy. In a separate large bowl, mix all the ingredients for the dredge. Dip each piece of chicken into the egg whites, letting any excess drip off, then into the dredge, pressing to adhere. Place on a baking sheet and let sit for 15 minutes, until the crust begins to soften.

3 Meanwhile, heat about 5 inches of oil (see Tip ), to 350°F in a deep pot fitted with a deep-fry thermometer. (If you don’t have a thermometer, use the wooden spoon method on this page .) Line a plate with paper towels. Working in batches, fry the chicken until golden “golden brown and crisp; the white meat will take 8 to 10 minutes and the dark meat, 10 to 12 minutes. Transfer to the paper towel–lined plate to drain and season lightly with salt.

4 Serve the chicken warm, at room temperature, or even cold, straight from the refrigerator. A little drizzle of honey right before eating adds a great Southern-inspired twist.

TIP Do not fill the pot more than halfway with oil, as the oil will boil up when the chicken is added.

TIP If you don’t have a deep-fry thermometer, you can still check the oil temperature using the wooden spoon method. Dip the handle of a wooden spoon (or a chopstick) into the oil and watch what happens. If it starts to bubble steadily, the oil is hot enough for frying. If it bubbles vigorously, the oil is too hot and needs to cool off a touch. If none or very few bubbles pop up, it’s not yet hot enough.”