There are a lot of recipes out there that are really easy to make as a Kosher dish. Fried chicken is definitely not one of them. This is generally how I react when I read a fried chicken recipe that I think might be ok for the Kosher kitchen;
DAMN IT BUTTERMILK AGAIN?!
Needless to say that when I found this week’s recipe I was absolutely thrilled that I could make this one with absolutely no substitutions whatsoever.
So as you may or may not have gathered from previous posts, I usually don’t do spicy things. I’m kind of a wuss when it comes to heat. This week however, I decided to ignore that natural inclination of mine to avoid spicy things and follow the directions here to dip the entire piece of chicken into a bowl of Frank’s Red Hot. My reaction was immediate and dramatic;
It was way too hot for me. However, for the average person I feel like this would have been ok.
CRISPY BUFFALO CHICKEN
1 lb boneless, skinless chicken breast tenderloins
1/2 cup all-purpose flour
1 egg beaten with 2 tbsp hot sauce
2/3 cup dried bread crumbs
2 tbsp salt and pepper
3-4 tbsp olive oil
1/2 cup Frank’s Red Hot sauce
1. Preheat your oven to 400 degrees.
2. Line up three small bowls and fill them in this order- first with the flour, the second with the egg mixture, and the third with the seasoned bread crumbs.
3. Dredge each tenderloin first in the flour, then dip into the egg bath, then toss in the bread crumb mixture, pressing so that crumbs adhere to all sides.
4. In a large frying pan set over medium-high heat, add 1 1/2 tablespoons of oil.
5. Add half of the tenderloins , spacing them evenly. You don’t want to overcrowd your pan. Cook for about 4 minutes, undisturbed, until they develop a nice crispy crust on one side. Flip and cook for an additional 3 minutes. Transfer to a plate and repeat with the remaining half of the tenderloins.
6. Place a wire cooling rack over a baking sheet that has been covered in tin foil, and place the chicken on the rack.
7. Bake for 8 to 10 minutes, until the chicken is cooked through.
8. Fill a shallow bowl with the hot sauce. Dip each tender into the hot sauce, just to quickly coat. Set the pieces back on the wire rack until you have finished coating all the chicken.
KALE, CARROT AND AVOCADO SALAD
1 bunch kale, stemmed and finely chopped
2 cups grated carrots
1/2 avocado, peeled and pitted
1/4 cup thinly sliced red onion
2 tablespoons lemon or lime juice
2 tablespoons sesame seeds, toasted
1/2 teaspoon reduced sodium soy sauce
1. Toss all ingredients together in a large bowl.
2. Use your hands or the back of a large spoon to thoroughly mash avocado into kale. I thought I could use a large spoon too. You can’t, but I kept the instruction here in case you don’t like getting your hands dirty.
3. Set aside at room temperature for 30 minutes before serving to allow kale to soften.