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Boneless fried chicken served with a non-dairy ranch dip and pickled julienned beets. Click here to watch the entire show!
3 cups flour
1 tablespoon salt
1 tablespoon paprika
1 tablespoon cayenne pepper
2 tablespoons granulated garlic
1/2 teaspoon black pepper
soy milk
lemon juice
deboned chicken legs (drumstick and thigh) with skin, cut into strips.
oil, for frying
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon dried parsley
1/2 teaspoon dried dill
1 teaspoon granulated garlic or 1 clove garlic, finely chopped
soy milk
kosher salt, to taste
1 cup vinegar
1 cup sugar
1/2 cup water
1 package julienned beets
Mix flour with spices. and add lemon juice to soy milk. This should cause the soy milk to thicken a bit.
Heat oil to 360 degrees Fahrenheit using a deep fry thermometer.
Dredge chicken in flour mixture, then soy milk, then back again in the flour. Shake off excess flour. Deep fry for about six minutes.
As soon as the chicken comes out of the fryer, sprinkle with a little more kosher salt.
Mix the first five ingredients together thoroughly.
Add enough soy milk to make a thick sauce.
Add kosher salt to taste.
Vigorously mix vinegar, sugar, and water until the sugar is dissolved. Add beets to pickling liquid.
Skill’it is a thrilling and innovative kosher cooking competition, featuring four chefs battling to impress the judges and prove their skills by meeting a series of cooking challenges.
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Boneless fried chicken Why do I need to leave the skin on? Will it be ok without it?
You could do skip the skin. Traditionally fried chicken is made with the skin. I think it adds more flavor but you can skip it and it will be fine.
White meat boneless fried chicken. Will boneless chicken breasts work the same way???
You could use chicken breast but it might not come out as juicy.
Love this recipe!