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There is nothing more American than fried chicken, and there is nothing more Southern than Nashville hot chicken. While we couldn’t find any kosher versions in Nashville, we enjoyed a wonderful version by Chef Avi Katz at the Chefs of the Round Table dinner. He served his with a pumpkin waffle with various delicious accouterments, and it finally inspired me to create my own version of this classic. The challenge is that basic fried chicken recipes typically call for marinating in buttermilk, which is not an option for the kosher cook. We have made great alternatives in the past (check the Fleishigs app), but this time, I decided on a non-dairy sour cream and pickle juice mixture to create a buttermilk-like texture and flavor.
The “hot” of traditional Nashville hot chicken refers to the spices used in the chicken and the sauce paired with it. In all honesty, no matter how many times I have made various versions of this American classic, I have never mastered the perfect dipping sauce consistency — it always came out too oily. I decided to veer away from tradition and create a creamy dipping sauce instead that would add a bit of sweetness to the hot sauce — my own unique interpretation.
1 cup non-dairy sour cream
1/2 cup pickle juice
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons Pereg Smoked Paprika, divided
1/4-1/2 teaspoon cayenne pepper
4 chicken legs, cut into eighths
2 cup all-purpose flour, such as Glicks
1 teaspoon baking powder
avocado oil, for frying
1/4 cup Glicks Hot Sauce
2 tablespoons Gefen Maple Syrup or honey
2 tablespoons non-dairy sour cream
2 teaspoons Pereg Smoked Paprika
1 teaspoon garlic powder
1 tablespoon apple cider vinegar
1/4-1/2 teaspoon cayenne pepper
For the chicken, mix the non-dairy sour cream, pickle juice, one teaspoon salt, 1/2 teaspoon pepper, garlic powder, onion powder, one teaspoon paprika and cayenne pepper in a large mixing bowl. Add chicken and toss to coat. Cover bowl and chill in the fridge for at least 30 minutes to marinate.
In a separate bowl, mix flour, baking powder, remaining one teaspoon paprika, remaining one teaspoon salt and remaining 1/2 teaspoon pepper. Dredge each piece of marinated chicken in the flour mixture, pressing it lightly to coat evenly.
Prepare a large plate or baking sheet lined with paper towels; set side.
Heat two inches of oil in a large skillet over medium-high heat, until oil reaches 360 degrees Fahrenheit. Fry chicken, turning pieces occasionally, for 15-20 minutes, until golden brown and the internal temperature reaches 165 degrees Fahrenheit. You may need to lower the heat slightly (to 340 degrees Fahrenheit) to ensure the chicken cooks through without burning the outside. Transfer chicken to the prepared paper towel-lined plate.
For the dipping sauce, mix all ingredients until well combined. Dip hot chicken in the sauce to coat it evenly. Alternatively, serve with the sauce on the side.
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER for 18% off subscriptions!
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