Georgian Jewish Southern-fried Chicken

Georgian Jewish Southern-fried Chicken Recipe | Delicious & Authentic

Region / culture: Georgia | Preparation time: several hours | Cooking time: approximately 20 minutes | Servings: 4-6

Introduction

Georgian Jewish Southern-fried Chicken is a delicious and flavorful dish that combines traditional Jewish and Southern cooking techniques. The chicken is marinated in a flavorful mixture of spices and then coated in matzah meal before being fried to crispy perfection. This recipe is sure to be a hit with your family and friends!

History

This recipe combines the flavors of Jewish and Southern cuisine, creating a unique and delicious dish that is perfect for any occasion. The combination of spices and matzah meal gives the chicken a crispy coating that is sure to satisfy your taste buds.

Ingredients

1 tsp salt
2 tsp mashed garlic
2 tsp sweet paprika
2 frying chickens, cut into 8 pieces
1 tsp bitters
1 tsp lemon juice
1 tsp bourbon
0.25 cup water
2 large eggs, well beaten
1.5 cups matzah meal
vegetable oil or shortening for frying

How to prepare

Mix salt, garlic, and paprika in a container.
Place chicken in a bowl and sprinkle with the spices.
In a saucepan, bring bitters, lemon juice, bourbon, and water to a boil, then pour over the chicken.
Let the chicken marinate for several hours.
Drain the chicken and place it on a plate.
Beat the eggs and add them 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 (191°C).
Gently fry the chicken until it is brown on all sides.

Variations

For a spicier version, add cayenne pepper or hot sauce to the marinade.
You can also use different spices in the marinade to customize the flavor to your liking.

Cooking Tips & Tricks

Make sure to marinate the chicken for several hours to allow the flavors to fully develop.

- Be sure to heat the oil to the correct temperature before frying the chicken to ensure that it cooks evenly and becomes crispy.

- Use a meat thermometer to ensure that the chicken reaches an internal temperature of 165°F (74°C) before serving.

Serving Suggestions

Serve the Georgian Jewish Southern-fried Chicken with a side of coleslaw and cornbread for a complete meal.

Cooking Techniques

Marinating the chicken before frying helps to infuse it with flavor and keep it moist.

- Coating the chicken in matzah meal before frying gives it a crispy and crunchy texture.

Ingredient Substitutions

If you don't have matzah meal, you can use breadcrumbs or cornmeal as a substitute.

Make Ahead Tips

You can marinate the chicken ahead of time and store it in the refrigerator until you are ready to fry it.

Presentation Ideas

Serve the Georgian Jewish Southern-fried Chicken on a platter garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a side of mashed potatoes or roasted vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

15g per serving

Fats

12g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is a good source of iron, niacin, and vitamin B6.

Alergens

This recipe contains eggs and wheat (matzah meal), which may be allergens for some individuals.

Summary

This dish is a balanced meal that provides a good amount of protein and essential nutrients.

Summary

Georgian Jewish Southern-fried Chicken is a delicious and flavorful dish that combines traditional Jewish and Southern cooking techniques. With a crispy coating and juicy interior, this dish is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a unique blend of flavors and cooking techniques that I had never come across before. As someone who loves to experiment in the kitchen, I knew I had to give it a try.

I first learned about this recipe from my dear friend Miriam, who was of Georgian Jewish descent. She had inherited the recipe from her grandmother, who had brought it with her when she immigrated to the United States many years ago. Miriam was kind enough to share the recipe with me, knowing how much I loved to cook.

The first step in making Georgian Jewish Southern-fried Chicken was to marinate the chicken in a mixture of lemon juice, garlic, and a blend of spices including cumin, paprika, and coriander. This marinade was unlike anything I had ever used before, and I could already tell it was going to impart incredible flavor to the chicken.

After letting the chicken marinate for a few hours, I dredged it in a mixture of flour and cornmeal, seasoned with even more spices. This coating was going to give the chicken a delicious crunch when it was fried.

I heated up a skillet with vegetable oil and carefully placed the chicken pieces in the hot oil. The smell of the spices and the sizzle of the chicken as it cooked filled my kitchen, making my mouth water in anticipation.

As the chicken cooked, I prepared the accompanying sauce. This sauce was a blend of tomatoes, bell peppers, onions, and a touch of honey for sweetness. It was a perfect complement to the crispy chicken, adding a burst of flavor and color to the dish.

Once the chicken was golden brown and cooked through, I plated it up with a generous drizzle of the sauce on top. The colors and aromas of the dish were truly mouthwatering, and I couldn't wait to dig in and taste the fruits of my labor.

The first bite of Georgian Jewish Southern-fried Chicken was a revelation. The chicken was tender and juicy on the inside, with a perfectly crispy coating on the outside. The flavors of the spices and the tangy sauce melded together beautifully, creating a dish that was truly unforgettable.

As I savored each bite, I couldn't help but think about the journey this recipe had taken to reach my kitchen. From Miriam's grandmother in Georgia to Miriam herself in New York, and finally to me in my own home, this recipe had traveled far and wide, bringing joy and nourishment to all who had tasted it.

I knew that this recipe would become a staple in my own kitchen, a dish that I would make again and again for my family and friends. And as I sat at the table, enjoying the company of my loved ones and the delicious flavors of Georgian Jewish Southern-fried Chicken, I couldn't help but feel grateful for the culinary traditions that had been passed down to me, enriching my life in ways I could never have imagined.