VictoriaDwek12/26/10




I'm a "bone-a-phobic." I never ever cook chicken with bones, except for Cornish Hens (for some reason, the baby chickens are cute to me and not gross). When I put chicken in the matzah ball soup, I buy drumsticks already cleaned and skinned. This recipe is my only exception. I use drumsticks, but you can use chicken pieces...I just never have.






  • SERVING/YIELD
    4-6


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Shehakol


  • RECIPE
    #692

























INGREDIENTS













  • 2½ cup soy milk










  • 5 tsp salt










  • 1 cup flour










  • ½ cup Rice Krispies










  • 12 saltine crackers,crushed










  • 2 eggs, beaten










  • 1½ cup oil for frying










  • 4 lb chicken pieces










  1. Marinate chicken in soy milk and 4 tsp salt (It's supposed to be for 8 to 10 hours but I don't think I've ever planned far enough in advance to do this).



  2. Combine the flour, Rice Krispies, saltines (I've used other kinds of crackers sometimes...whatever is in the pantry...like those round salty crackers, and they are yummy too), and 1 tsp salt. Set aside



  3. Heat oil in medium pot over medium-low heat.



  4. Dredge each chicken piece in the flour mixture, then the beaten egg, then the flour mixture again. Fry for 7-10 minutes on each side until crust is darkened. Do not keep the oil too hot or crust will darken and burn before chicken is cooked inside. Don't crowd the pan. Drain on paper towels.















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