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Submitted by Avichai Jacobs
1-1 and 1/2 pounds chicken cutlets or pargiyot, cleaned
2 cups of flour
1 teaspoon onion powder
1 teaspoon of garlic powder
1 tablespoon of Kosher salt
1 teaspoon black pepper
1 teaspoon Italian Spice Blend
1 tablespoon paprika
1/2 teaspoon cayenne pepper (optional)
1 large egg
1/4 cup non-dairy sour cream
oil, for frying
1 and 1/8 cup of non-dairy milk or creamer
1/4 cup of sugar
2 and 1/4 teaspoons instant yeast
2 large eggs
1 and 1/4 sticks margarine
4 cups all purpose flour
1/2 teaspoon Kosher salt
oil, for frying
1/4 cup powdered sugar
1 tablespoon maple syrup
1 tablespoon non-dairy creamer
In a bowl, combine the flour and spices and mix well.
In a separate bowl, add egg and sour cream and whisk until smooth.
Using the wet hand/dry hand method, dredge all of the chicken pieces in the flour mixture, then dip them each into the egg mixture, and coat them in the flour mixture again. (Note, for best results, let chicken rest for 10 minutes before frying).
Heat oil on medium-high flame in a frying pan to come about halfway up the chicken. When the oil is hot, carefully place the chicken in the pan and fry until golden brown, then flip and repeat.
After frying, put the chicken on to a wire cooling rack or plated lined with paper towels to cool and drain off any excess oil.
In a small pot, heat the milk until warm but not hot. (approximately 105 Fahrenheit).
Pour milk into a medium bowl, and add the sugar, stir to dissolve.
After the sugar is dissolved, add the yeast, give one good stir and then let the mixture rest for five to 10 minutes.
In a separate bowl, add flour and salt, whisking to combine.
While the yeast mixture is resting, melt the margarine and lightly beat the two eggs, then add the eggs and margarine to the yeast and mix until everything is combined.
Add the yeast mixture to the flour mixture and mix them together until a tacky dough forms. The dough should pull easily from the sides of the bowl. It should be slightly sticky but should not stick to your fingers when you touch it. (If the dough is too sticky, add more flour one tablespoon at a time until you reach the desired consistency, if it is too dry, add more milk one teaspoon at a time.)
Once dough is formed, let it rest for about 10 minutes, then wrap in plastic wrap and refrigerate for two hours to overnight.
After the dough is chilled, put onto a lightly floured work surface and roll to about 1⁄2 inch thick. Cut circles out of the dough using a cookie or donut cutter and cover with a towel to let them rest and rise (approximately one hour).
After the donuts have risen, heat oil in a fry safe pan with deep sides to 350 degrees. (There should be two to three inches of oil in the pot.)
The donuts will rise up almost immediately. After a few minutes, carefully flip using a metal spatula or tongs. Once the donuts are golden brown on both sides, carefully remove from the oil and place on a paper towel lined plate.
In a small bowl, combine the sugar, syrup and creamer and mix to combine. It should be a slightly thick mixture. If it is too thin, add a bit more powdered sugar. If it is too thick, add a bit more creamer.
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