Directions

To make the toppings, mix mayonnaise, sugar, and garlic powder.
Add coleslaw mix and allow to sit for at least 30 minutes.
Meanwhile, fry beef fry strips for seven minutes, or until crispy.

To prepare the chicken, cut each piece in four: separate the two attached

thighs and then cut each piece in half. Trim any extra fat or sinew. Combine pareve milk and pickle juice and marinate chicken for five minutes or up to overnight.
Combine the flour, salt, pepper, garlic powder, and onion powder. Take two to three teaspoons chicken marinade and drizzle it over the flour to get some clumps. We’re looking for craggy, rough edges on our final product.
Pour oil in a large frying pan so it comes about half an inch up the pan, and heat. Take each piece of chicken and dredge in the flour mixture, making sure all sides are coated and pressing any wet clumps of flour into the

chicken. Fry for five minutes per side or until deep brown and fully cooked.
Combine the sriracha and maple syrup and dunk each piece of chicken into the mixture. Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius).
Warm the mini pitas in the oven for five minutes. Serve chicken on pita and top with coleslaw and beef fry.

Tips:
If there’s any time when a meat thermometer is essential, it’s when you’re frying chicken. Food will sizzle at lower than ideal temps, so going just by sight and feel can result in an oily end product. For the best chicken, add your chicken to the pan when the oil temperature is between 360–375 degrees Fahrenheit (182–190 degrees Celsius). The temperature will drop immediately, so keep an eye on your burner and bring the chicken back up to 325–350 degrees Fahrenheit (160–175 degrees Celsius) for the duration of the cooking time.

Notes:
You can freeze the chicken after marinating in the milk + pickle juice mixture. Freeze in a freezer-safe bag, then thaw overnight in the fridge before dredging and frying.

The fully fried chicken can also be frozen for up to two to three. To maintain some crispness, freeze on a baking sheet first, then transfer to a bag or container. Reheat in a hot oven (350 degrees Fahrenheit/ 175 degrees Celsius) to help restore crispiness.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Loaded Hot Chicken

Name: Loaded Hot Chicken
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 3 whole boneless, skinless chicken thighs; 1 and 1/2 cups pareve milk (I used coconut milk, and it had no coconutty flavor at all); 1/2 cup pickle juice (trust the process; it’s not gross); 2 cups Glicks Flour; 1 and 1/2 teaspoon salt; 1 teaspoon pepper; 1 and 1/2 tablespoons Gefen Paprika; 2 teaspoons garlic powder; 2 teaspoons onion powder; oil, for frying; 1/2 cup Tonnelli Sriracha; 1/2 cup Gefen Maple Syrup; 4 tablespoons Gefen Mayonnaise; 4 tablespoons sugar or sugar substitute; 1 tablespoon garlic powder; 1 16-ounce (450-gram) bag coleslaw mix; 1 6-ounce (170-gram) package beef fry, cut into strips

Michal Frischman

Family Table by Mishpacha Magazine

Recipe Description:

This is one of my favorite ways to make chicken. I find it less of a hassle than a three-step dredge, and while panko or cornflake crumbs make a nice schnitzel, there’s nothing that comes close to the super crunch of a flour coating. Brining the chicken in the pareve milk and pickle juice makes it extra flavorful and ensures that it won’t dry out. I know it sounds unorthodox, but the results are worth it! To turn this into a
Yom Tov appetizer, serve this on a slider bun. A half pita can also be an option as a pretty plated appetizer.

Ingredients