We reluctantly bring you the most amazing fried chicken recipe EVER. My kids don’t really forgive me for publishing this.
This recipe was given to me years ago and has never left our repertoire. It’s the type of dish that kids and adults alike love and look forward to. I save it for special occasions like Yom Tov and especially Chanukah, when deep-fried foods are something we celebrate. Your kids and guests will thank you. And nobody will miss the doughnuts, believe me.
Thank you, Rivki S., for sharing this recipe with us.
FOR THE BATTER
- 2 cups flour
- 1 teaspoon baking powder
- 2 teaspoons salt
- 2 Tablespoons paprika
- 1 cup water
- 4 eggs
- 1 cup cornflake crumbs, optional
- oil, for deep frying
- 3-4 pounds chicken cutlets, cut into long “fingers”
FOR THE DIPPING
- ¼ cup vinegar
- ¼ cup ketchup
- ¼-½ cup cold water
- 1 Tablespoon lemon juice
- ½ cup sugar
- ¼ cup brown sugar
- 1½ Tablespoons cornstarch dissolved in 2 Tablespoons water
Prepare the batter: In a large bowl, whisk together flour, baking powder, salt, and paprika until combined. Add water and eggs. Mix well until a batter forms. Add the chicken to the batter; mix well to dredge. Refrigerate the chicken until you are ready to fry.
Prepare the dipping sauce: In a small saucepan, combine all the ingredients except the cornstarch mixture. Bring to a simmer, stirring constantly until smooth. Add cornstarch mixture. Stir to combine, making sure no lumps remain.
In a medium-large pot, heat about 2 inches of oil. If you prefer, coat the chicken in the cornflake crumbs before frying; otherwise, simply fry with the batter coating. In our house, preferences are highly debatable; some kids (and adults) strongly prefer the coated chicken over the uncoated ones. Therefore, I usually prepare some of each, to satisfy everyone. Fry chicken until golden on both sides, 4-5 minutes total. Drain on paper towels.
Serve immediately with dipping sauce on the side. Sauce can be prepared in advance and rewarmed before serving.