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Kosher recipe: Fried Chicken and Coleslaw
Published: 02/20/2009 by Chef Mendy
FRIED CHICKEN - Serves 4 INGREDIENTS 3 tablespoons coarse salt, plus more for seasoning 2- to 3-pound chicken, cut into 8 pieces 3 cups non dairy creamer or original rice dream 1 1/2 cups sifted all-purpose flour Freshly ground black pepper to taste 2 pounds vegetable shortening DIRECTIONS 1) In a medium container, combine ice water and 2 tablespoons salt; add chicken. Be sure water completely covers chicken. Cover, and refrigerate overnight. 2) Place non dairy creamer or original rice dream in a medium airtight container. Add chicken pieces, turning to coat in liquid. Cover, and refrigerate at least 8 hours and up to overnight. 3) Transfer chicken to a wire rack to drain. 4) Line a baking sheet with parchment. Set aside. Place flour, remaining 1 tablespoon salt, and pepper in a large, shallow dish. Mix to combine. Lightly coat chicken in flour mixture. Tap to remove excess. Transfer to prepared baking sheet. 5) Heat vegetable shortening in a deep 12-inch pot over medium-high heat to 350 degrees. Use tongs to place chicken pieces in oil. Fry until deep mahogany color is achieved, about 18 minutes, turning every 7 to 8 minutes. An instant-read thermometer inserted into a thigh should register 170 degrees. Transfer to a wire rack to drain. Season with salt. ---------------------------------------------------------------------------- COLESLAW - Serves 12 INGREDIENTS 1/2 small purple cabbage, shredded 1/2 small green cabbage, shredded 2 teaspoons sugar 2 teaspoons coarse salt 3/4 teaspoon freshly ground black pepper 2 tablespoons extra-virgin olive oil 1/3 cup unseasoned rice-wine vinegar DIRECTIONS 1) In a large bowl, toss together purple and green cabbage. Add sugar, salt, and pepper. Allow mixture to stand for 10 to 15 minutes. Add olive oil and rice-wine vinegar. Toss to combine, check seasoning, and serve. Live Eat Be Happy MB
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