Kosher Fried Chicken

Now everyone can have fried chicken. This recipe addresses the problem of using eggs in a batter for chicken, since it doesn't use eggs. Spices make the chicken taste great and it is economical compared to dining-out.

Ingredients:
7 Chicken Tenders
1/2 Cup Milk
1 Cup Flour
Pinch of Salt and Pepper
1 Teaspoon Garlic Salt
1 Teaspoon Paprika
Pinch of Basil
Pinch of Thyme
Canola Oil

Sauce Ingredients:
Yellow Mustard
Honey
Ranch Dressing

Fresh or frozen chicken tenders work well in the recipe; however, use 10 tenders if they are fresh. When using frozen chicken tenders take them out of the bag and place them in a large storage bag, so they may defrost in the refrigerator overnight.

Rinse chicken and remove the tendon. To remove the tendon, locate a white knobby thing sticking out of the tender. That is the tendon. First take the point of the knife and lightly cut on both sides of the knobby end of the tendon. Place the tender tendon side down on a cutting board. Hold the knob and slide the knife across the tendon thus removing the tender from the tendon. This leaves the tendon on the cutting board. Throw the tendon away.

Pour the milk into a bowl. Next place a plate or large bowl and near the bowl of milk. Mix flour, salt, pepper, garlic powder, basil and thyme together with a fork. Make sure it is mixed well. Pepper and basil should be noticeably spread out in the flour.

Pour oil into a pan with high edges. There should be a quarter inch of oil covering the bottom. Set the burner a smidgen hotter than medium-low, but not quite medium. Wait a few minutes so oil has time to heat up.

Take chicken and submerge it into milk. Move it around, thoroughly covering the chicken in milk. Quickly move it into the flour mix. Flip it over patting it with the flour so it is completely covered. Now gently lay the chicken into the pan. Turning the pan slightly helps in getting a better angle. Repeat this until the pan is full.

Do not let chicken overlap. Leave a quarter inch between tenders. If needed gently move them with a fork; however, it isn't a good idea to move chicken around until flour is cooked. Flour tends to slide off. If there are multiple batches add some more oil let oil warm up before adding more chicken tenders.

Cook tenders until the outside turns creamy and edges are golden. Gently flip all of the tenders over and let them cook for another four to five minutes. Sometimes it takes longer. If they slide when the pan is moved to a slight angle, they are done.

After they are done, place them onto plate covered with three or four paper towel. They are hot, so let them cool for a couple of minutes. Turn them over, so excess oil can drain off of both sides.

Honey-mustard is excellent with the Kosher Fried Chicken. It is two parts honey and one part yellow mustard. Mix it together in a bowl with a fork. It doesn't have to be mixed thoroughly. Ranch dressing is also a complimentary sauce. Mix some ranch dressing into the honey-mustard for a unique flavor.

Besides being Kosher it also has the wonderful flavoring of traditional fried chicken. Make extra for snacks. Sometimes I'll heat up two or three tenders in the oven for a late night snack. By placing chicken in an air tight container, it stays good for five days in the refrigerator.

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