digest
Short Summary
Main recommendation: Make super crispy kosher fried chicken using a dry spice-and-flour coating, a coconut milk and egg white wash, and a longer rest before frying in hot olive oil. The host deliberately withholds exact measurements, saying they are available through a free daily recipe sign-up at joyofkosher.com.
Key Points
- The coating is a flour, cornstarch, and baking powder base seasoned with cumin, cinnamon, ginger, salt, pepper, onion powder, and garlic powder, with a splash of whiskey added, which the host jokingly calls for with her 'kitties' in the background.
- The chicken is first soaked in a room-temperature bath of coconut milk and egg whites, which the host says makes the coating crisp; the recipe is dairy-free.
- The coated chicken rests about 10 minutes so the batter dries out, which the host credits for the super crispy result.
- Frying uses about six cups of extra virgin olive oil heated to roughly 360 degrees.
Details Worth Noting
- Concrete instructions:
- Mix flour, cornstarch, and baking powder with the spice mix (cumin, cinnamon, ginger, salt, pepper, onion powder, garlic powder) and a splash of whiskey.
- Soak the chicken in coconut milk and egg whites at room temperature.
- Dredge the chicken thoroughly in the flour mixture, shaking off excess.
- Let the coated chicken sit about 10 minutes so the batter dries.
- Heat about six cups of extra virgin olive oil to around 360 degrees and add a little more olive oil if needed.
- Fry skin-side down for 12 to 15 minutes per side until the internal temperature reads 150 degrees.
- Drain the hot chicken onto a brown bag or paper towel-lined pan and season it immediately with kosher salt.
- The chicken was sourced from Anna and Naf at Grow and Behold Foods, which the host says ships pastured kosher meat within the US.
Bottom Line
The video's core technique is a well-dried, egg white and coconut milk coated coating fried in hot olive oil, but the exact amounts are withheld behind a sign-up.
