RCI-MT.004.0413.001
Georgian Jewish Southern-fried Chicken
Georgian Jewish Southern-fried Chicken from the Recidemia collection
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 1 tsp
- garlic -- mashed2 tsp
- 2 tsp
- frying chickens2 unitcut into 8 pieces
- 1 tsp
- 1 tsp
- 1 tsp
- ¼ cup
- eggs -- well beaten2 large
- matzah meal1½ cups
- vegetable oil or shortening for frying1 unit
Method
1
Combine salt, mashed garlic, sweet paprika, bitters, lemon juice, and bourbon in a small bowl to create the seasoning marinade.
2
Add water to the marinade and stir until well blended.
2 minutes
3
Place the 16 pieces of cut chicken in a large bowl and pour the marinade over them, coating evenly.
3 minutes
4
Cover the bowl and refrigerate the chicken for at least 20 minutes to allow flavors to penetrate.
20 minutes
5
Pour well-beaten eggs into one shallow dish and matzah meal into another shallow dish, arranging them side by side for breading.
2 minutes
6
Remove chicken pieces from the marinade one at a time, allowing excess liquid to drip off.
3 minutes
7
Dip each marinated chicken piece into the beaten eggs, coating all sides thoroughly.
5 minutes
8
Transfer the egg-coated chicken to the matzah meal and coat evenly on all sides, pressing gently so the meal adheres.
5 minutes
9
Heat vegetable oil or shortening in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F.
8 minutes
10
Carefully place the coated chicken pieces into the hot oil in batches, avoiding overcrowding the pan.
1 minutes
11
Fry the chicken for 12-15 minutes, turning pieces halfway through, until the matzah meal coating is golden brown and the internal temperature reaches 165°F.
15 minutes
12
Transfer the fried chicken to a paper towel-lined plate to drain excess oil before serving.
3 minutes