Recipe by Chef

Day 3 of Chanukah – SCSSFC (Super Crispy, Super Soft Fried Chicken)

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Meat Meat
Easy Easy
6 Servings
3 Hours

No Diets specified

It really is what it is called! This is a real winner chicken dinner! Serve this with a small salad and rice, and you have a meal!



  • 1 and 1/2 pounds of chicken breast, boneless

  • 2-3 cups of almond milk or any soy milk

  • 1/2 teaspoon of salt

  • 1/2 teaspoon of black pepper

  • 1 teaspoon of garlic powder

Dry Mixture

  • 1 cup of flour

  • 1 and 1/2 cups of cornstarch

  • 1/4 teaspoon of salt

  • 1/4 teaspoon of black pepper

  • 1/2 teaspoon of garlic powder

  • 1/2 teaspoon of onion powder

  • 1/2 teaspoon of paprika

For the Egg Mixture

  • 4 eggs

  • 1/2 cup of almond milk or any soy milk

For the Crumb Mixture

  • 2 cups of corn flake crumbs

  • 1 and 1/2 cups of panko bread crumbs

  • 2 cups of plain regular bread crumbs

  • 1 cup of olive oil

  • 1/2 teaspoon of salt

  • 1/4 teaspoon of black pepper

  • 1/2 tablespoon of paprika

  • oil, for frying



In a large mixing bowl, put chicken, soy milk, salt, black pepper, and garlic powder. Mix until all of the chicken is submerged in the milk. Put in the fridge and let it marinate in the milk from 3 hours to overnight — the longer, the better the chicken will be.


While the chicken is softening/marinating, in 3 ziplock bags or 3 medium-size bowls, prepare your breading station.


In the first bag/bowl add flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika. Shake or whisk till combined.


In the second bag/bowl, add the beaten eggs and soy milk. Mix till well combined.


In the third bag/bowl add your panko bread crumbs, regular crumbs, corn flake crumbs, olive oil, salt, black pepper, and paprika. Mix till you see big clumps of the crumbs and it looks golden. Also, you can make the dry mixture and egg mixture in advance as well; not the crumb, though. Once the chicken has come out of the fridge, set aside and make the crumb.


To bread, drain the milk from the chicken (it is fine if some of the milk does not drain). Take 3-4 pieces at a time and shake off all the rest of the milk mixture. Put in the dry mixture and shake until completely submerged. Once submerged, remove, shake off the excess, and put in the egg mixture. When in egg mixture, shake till completely submerged. Once submerged, remove and shake off the excess. Put in crumb mixture, shake till coated, then remove to a plate. Repeat with all the remaining chicken. You can prep this in advance by breading it now and putting it on a parchment-lined aluminum foil pan. Cover and stick in the freezer up to 7 to 10 days.


To fry, in a medium-size saucepan pour oil three-fourths full. Turn on heat to medium-low and pop a popcorn kernel inside the oil to assure when ready to fry. While the oil is preheating, prepare a cooling rack with a piece of aluminum foil and parchment paper underneath near where you are frying. Once the oil is ready to fry, remove the popped popcorn kernels. Take 2-3 pieces of chicken at a time and fry till golden brown. Once golden brown, remove from oil and place on a cooling rack. Repeat with remaining chicken. Once all the chicken is fried, remove the chicken from the rack, place in a heat-safe baking dish, and bake at 350 degrees Fahrenheit for around 15-25 minutes until the temperature in the chicken reaches 165 degrees. Enjoy !!!

Day 3 of Chanukah - SCSSFC (Super Crispy, Super Soft Fried Chicken)

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