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Food and drink: Kosher fried chicken for Chanukah!

Here’s a copycat version of that famous 11 herbs and spices recipe. I’ve served it Chanukah party-style as bite-sized nuggets to go with latkes, but it works equally well for all other cuts of chicken – just adjust the cooking time, says Sarah Mann-Yeager



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  • 1 egg
  • 125ml Alpro plain soya yoghurt
  • 10g salt
  • 10g tablespoon each dried thyme and dried basil
  • 5g teaspoon dried oregano
  • 15g celery salt
  • 15g black pepper
  • 15g mustard powder
  • 45g sweet paprika
  • 30g garlic salt
  • 15g ground ginger
  • 15g white pepper
  • 500g chicken breast or boneless thigh cut into bite-sized chunks
  • 250g plain flour


Beat the egg into the soya yoghurt and soak the chicken in the mixture for a minimum of 30 minutes.

Pulverise all the herbs and spices together in a food processor until well blended and the herbs are minced finely. Add the spice mix to the flour in a large bowl and gently mix together with a whisk. Reserve half the coating mix for another time and store in an airtight container or Ziploc bag.

Drain the chicken from the mix and then add to the flour, tossing to coat.

Heat a deep fat fryer to 170ºC or a couple of inches of oil in a deep-sided frying pan over a medium heat and fry the chicken, turning once if shallow frying, until golden and cooked through. Allow to drain on a rack over a baking sheet.

Serve with latkes, ketchup, BBQ sauce, coleslaw and pickles.


Source: Jewish News

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