Georgian jewish southern fried chicken (m)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Salt |
| 2 | teaspoons | Garlic -- mashed |
| 2 | teaspoons | Sweet Paprika |
| 2 | Frying Chickens, Cut Ea. Into 8 Pieces | |
| 1 | teaspoon | Bitters |
| 1 | teaspoon | Lemon Juice |
| 1 | teaspoon | Bourbon |
| ¼ | cup | Water |
| 2 | larges | Eggs -- well beaten |
| 1½ | cup | Matzah Meal |
| Vegetable Oil Or Shortening for frying | ||
Directions
Mix salt, garlic, paprika in container. Place chicken in a bowl and sprinkle with the spices. In saucepan, bring to boil the bitters, lemon juice, bourbon, and water and pour over the chickens. Let marinate for several hours. Drain the chicken and place on a plate.
Beat the eggs and add to the remaining marinade in a separate bowl.
Place the matzah meal in another bowl. Roll the chicken pieces in the matzah meal, then in the egg mixture and finally in the matzah meal again. Heat about 4 inches of oil to 375 F. Gently, fry chicken until brown on all sides.
Note: North Carolina Variation. Instead of marinating the chicken, merely combine salt, pepper and accent to taste in a bag with the matzah meal and dip the chicken first in egg then shake in matzah meal before frying.
Recipe By : "Jewish Cooking in America" by Joan Nathan From: Dan Klepach Date: 06-19-95 (159) Fido: Cooking