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When I created this recipe, I knew that I wanted to stick with the components of a classic American fried chicken sandwich. I mean, what can be more American than donuts and fried chicken? So I went with the classic coating for the fried chicken but added a spice mix after removing it from the pan to give it more of a kick, which is exactly what it did. I like Russian dressing on my sandwiches, so I knew that was a must. And to change up the classic coleslaw, I used broccoli slaw for more of a crunch. In my opinion, no sandwich is complete without pickles, so we had to put that in too. (If you read my articles, you know the obsession is real.)
6 chicken cutlets, butterflied or sliced thinly
oil, for frying
1 cup pareve milk, such as Gefen Almond Milk
1/2 cup dill pickle juice
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon dried parsley
1 teaspoon paprika
1 teaspoon garlic powder
2 cups Glicks Flour
1/2 cup cornstarch
2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons chili powder
1 teaspoon kosher salt
2 teaspoons sweet paprika (or regular paprika)
2 teaspoons garlic powder
1/4 cup Gefen Light Mayonnaise
3 tablespoons vinegar
2 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 16-ounce (450-gram) bag broccoli slaw mix
1 cup Gefen Light Mayonnaise
1 tablespoon lemon juice
2 tablespoons Glicks Ketchup
1 teaspoon garlic powder
1 teaspoon kosher salt
2 dill pickles, sliced into rounds
1/2 cup fried onions
6 unglazed donuts (without holes)
Mix all wet-mix ingredients in a bowl. Add the chicken. Cover the bowl and place in the fridge for one to two hours to marinate.
Meanwhile, prepare the dry mix by mixing everything together in a shallow dish. Prepare the spice mix by mixing it all in a small bowl. Set aside.
Remove the chicken from the fridge and add six tablespoons of the wet mix into the dry mix. Using your hands, mix it together until you get a crumble-like consistency.
Bread the chicken cutlets by coating them in the dry mix on both sides.
Heat about one to two inches oil in a large skillet on high heat. Once the oil is hot, lower the heat to medium and add two to three pieces of chicken at a time.
Fry for about three minutes per side (depending on the thickness of the chicken) or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
Remove the chicken cutlets from the skillet and place them on a baking sheet lined with a wire rack. Sprinkle some of the spice mix onto the chicken while hot.
Mix the first five ingredients in a large bowl.
Add the broccoli slaw and mix again until everything is fully incorporated. Allow to sit for at least 10 minutes before serving.
Mix all ingredients together in a small bowl.
Store in an airtight container in the fridge for five days.
Cut the donut in half (like a bun) and smear the classic dressing on both sides.
Add a few pickles and some fried onions, and top with fried chicken.
Place the broccoli slaw over the chicken and cover with the other half of the donut.
Photography by Menachem Goodman
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