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Kosher Southern-Style Chicken Recipe


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Kosher Southern-Style Chicken Recipe


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Kosher Southern-Style Chicken Recipe

Southern-Style Chicken is classic picnic food. It's great cold. Just pack it up in a basket with a bottle of wine, and head out to the park for a gorgeous day.


  • Prep Time : 10 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 10 min


4 Servings


  • 1 chicken, about 3 1/2 pounds, cut into 8 pieces
  • 1 tablespoon McCormick fried chicken seasoning
  • 2 tablespoons light mayonnaise
  • 1 tablespoon Dijon-style mustard
  • 3/4 cup seasoned breadcrumbs
  • Non-stick cooking spray


  1. Preheat oven to 375 degrees F. Spray a 9 x 13-inch pan with non-stick cooking spray.
  2. Rinse chicken and pat dry. Pull off skin using a dry paper towel and place in prepared pan.
  3. Rub fried chicken seasoning into the chicken.
  4. Mix mayonnaise and mustard to blend, and then spread over chicken, coating all surfaces.
  5. Coat both sides of chicken with bread crumbs and arrange in prepared pan.
  6. Liberally spray non-stick cooking spray over chicken.
  7. Bake, uncovered, at 375 degrees for 1 hour. Chicken should be nicely browned and crunchy. Serve immediately.


Substitute 2 tablespoons olive oil for the mayonnaise or just use 3 tablespoons of olive oil or mayonnaise if you are not quite the Dijon fan that I am.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




8 Responses to Kosher Southern-Style Chicken Recipe

  1. avatar says: Judith

    I think you meant ‘seasoned breadcrumbs’ in the ingredients rather than ‘mini croutons’

  2. avatar says: edahgal

    Judith, maybe she means we should crush the mini croutons and use those crumbs . . .

  3. I think she means what EDAHGAL said… crush the mini croutons…

  4. avatar says: fbogus

    While I’m sure that the chicken comes out delicious, I don’t know any Southerner, kosher or not, who would consider this “Southern-Style Chicken.” South Brooklyn or Fairfax, maybe. South of the Mason-Dixon line? Not even close.

  5. It IS supposed to be breadcrumbs, the recipe has been fixed to reflect that. We apologize for the confusion.

  6. avatar says: cheree

    WHAT can i use to substitue the mccormick spice suggested?

    • any chicken spice mix OR equal parts onion powder garlic powder and paprika OR you can just omit it — I have left it out plenty of times and it’s still super tasty from the mustard/mayo combo.

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