Getting Ready to Fry for Chanukah: Skinless Fried Chicken (Recipe, Meat), Churros and Perfect Latkes

Eating fried foods over Chanukah is guilt free. Isn't that what we are mandated to do to commemorate the miracle of the oil lasting 8 days in the Temple? And anyway- who doesn't crave fried food! Not only is it delicious but generally speaking, you get to eat it with your hands. So have lots of napkins available, serve lots of fruit, veggies and salad to feel healthy and let's fry!

SKINLESS FRIED CHICKEN M YIELD: 24 PIECES

The outside is crisp and well-seasoned and the inside is moist and delicious.

Prep time: 60-90 min.  Frying time: about 60 min.

INGREDIENTS                EQUIPMENT

3 frying chickens-skinned        large mixing bowl

and cut into joints                large plastic bag

3 eggs                    large cookie sheet

2-3 tablespoons seasoning salt*        long handled tongs

3 tablespoons water

2 cups flour

vegetable oil

*Use 2 tablespoons seasoning salt for small joints-3 tablespoons for large ones.

DIRECTIONS

1. Beat eggs with water and seasoning salt in mixing bowl.
2. Clean chicken thoroughly. Remove any fat or bone chips that have been left on chicken. Often, the butcher doesn’t take the time to skin the wings. The best way I’ve found to do it is to just grab the skin with a paper towel and pull. Most of the skin can be removed this way. Add chicken to beaten eggs and mix well. (If you have the time, let the chicken sit in the eggs and salt, covered with waxed paper, for about an hour in the refrigerator.)
3. Pour about one cup of flour into another large mixing bowl. Remove two or three pieces of chicken from egg mixture and place on top of the flour. Sprinkle more flour on top of the chicken. Continue this process until all the chicken has been layered in the bowl with flour in between each layer. Pour remaining egg mixture over chicken and (with wet hands) mix all the chicken together. The chicken will be very moist and sticky. Chill for at least 30 minutes in the refrigerator to allow coating to set.
4. Pour about two inches of oil into skillet. Heat over medium- high flame until oil is very hot. You can test the heat of the oil by dropping a bread cube into the pan. If it browns right away, the oil is hot enough for the chicken. Carefully, using a long handled tongs, place three or four pieces of chicken in the hot oil. Do not overcrowd the pan.
5. Fry chicken for about ten minutes on each side until chicken is tender and golden brown. After you brown the chicken on the second side, reduce heat and cover frying pan. Steam chicken five or six minutes. Carefully remove cover (the oil will be sizzling and the steam will come rushing out). Raise heat again, and turn chicken to be sure it is well browned. If you are nervous about the breasts being cooked through, make a small slit with a sharp knife into the thickest part and test it.
6. Remove chicken from oil and drain in a single layer on paper towels. Serve hot or at room temperature.

Note: It’s hard to know for sure how much chicken to prepare. I count on at least two pieces of chicken per person if the pieces are small. I don’t even use the wings in my count. To be on the safe side, order three chickens for eight people. If you are serving an additional main course, you can order only two chickens.

Need more oily inspiration? Check out my Churros !

And of course, Latkes with everything :)