KFC – Kosher Fried Chicken
Ask any nice Jewish boy what he remembers from his grandmas cooking and I can guarantee it will be cake and something deep fried in crispy matzomeal breadcrumbs.
This version is slightly healthier as I’m using a brand-new invention called an air fryer (you may have heard of it) which is in essence a mini oven and promises a crispy way to take up space on your kitchen counter.
But just look at these beauties. Perfectly yummy and tender on the inside and wonderfully crunchy on the outside. Now, ff you’re wondering what exactly makes them ‘kosher’ apposed to regular fried chicken it’s that it stems from a Hannukah based tradition of eating oily or deep-fried foods to honour the ‘miracle of oil’ that happened as part of the Hannukah story.
For the chicken marinade
- 6 skin-on / bone-in chicken thighs
- the zest and juice from 2 lemons
- 2 garlic cloves – finely grated
- 1 large pinch of sea salt – I’m using the zesty salt from the Cornish Sea Salt Company
- 1 large pinch of freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried thyme
For the crispy coating
- 150g plain flour
- 150g breadcrumbs (or matzomeal if you want to go proper kosher!)
- 2 teaspoons paprika
- 2 teaspoons garlic salt
- 4 eggs – beaten
- Cold-pressed rapeseed oil for spritzing
The marinade
Place the chiken thighs into a large plastic container with a sealable lid, add the lemon zest and juice, garlic, salt, pepper, cinnamon, and thyme. Close the lid and shake to coat the chicken. Refrigerate for at least 1 and up to 2 hours, but no longer.
Pre-heat your air fryer to 200C / 392F (also pre-heat your regular oven to 120C and have a baking tray handy.)
In a large bowl, whisk ogether the flour, breadcrumbs, paprika and garlic salt until fully combined. Beat the eggs in another bowl.
Remove the chicken thighs from the marinade and dredge the chicken pieces in the flour mixture on both sides, shaking off the excess. Then dip them into the egg to coat, then dip once more into the flour.
Cooking in the air fryer
Spray the base of your air fryer with a little oil and also spritz the top of the chicken thighs with oil and place them into the air fryer. I managed 3 thighs at a time. Bake for 20 mins, then turn them over for a final 15 mins.
Keep the first batch of thighs warm in the oven whist you make the second batch. Serve with a squeeze of lemon and some chopped chives.
For more chicken thigh recipes, check these out on Dom in the Kitchen.
Eat and of course, enjoy!
