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Southern Fried Chicken Fingers


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Southern Fried Chicken Fingers


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Southern Fried Chicken Fingers

Only the best kosher fried chicken you will ever have. To make classic fried chicken use a 3-pound chicken cut in ⅛ and all you have to do is adjust the frying time to 6 to 8 minutes on each side and then continue frying and turning 2 to 4 minutes or until chicken is golden and brown on all sides.


  • Prep Time : 25 min
  • Cook Time : 10 min
  • Ready Time : 35 min


8 Servings


  • 1 cup soy milk or unsweetened coconut milk
  • 1 tablespoon white wine vinegar or apple cider vinegar
  • 1 1/2 cups all-purpose fl our
  • 2 teaspoons kosher salt
  • 2 teaspoon onion powder
  • 1/4 teaspoon cayenne powder (add more if you like a bit of spice)
  • Freshly ground black pepper
  • 3-pounds white meat chicken fingers
  • 2 cups canola oil
  • Paprika


In a small bowl, combine soy milk and vinegar and let sit 5 minutes or until it looks lumpy and thick. In a large shallow bowl, stir together flour, salt, onion powder, cayenne powder and pepper and set aside. In a large Ziploc bag pour soy milk mixture over chicken and let sit 30 minutes, refrigerated.

Heat oil in a 12-inch heavy cast iron or heavy bottomed skillet over medium high heat. Take one piece of chicken out of the Ziploc and dip in fl our mixture, rolling around to coat well. Shake off excess before carefully putting in the oil and repeat with remaining pieces. Fry over medium to medium high heat for 1 to 2 minutes on each side. Continue frying and turning until chicken is golden and brown on all sides and cooked through. Remove from oil, drain on paper towels and sprinkle with paprika.

Southern Fried Chicken Fingers

Southern Fried Chicken Fingers

As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2013 (Subscribe Now)


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."




11 Responses to Southern Fried Chicken Fingers

  1. Hello.. I am not even Jewish (although I love the Chosen ) but love your recipes.. Fried chicken is a passion.. I will look forward to soaking in coconut milk.. never done that before.

  2. avatar says: Brad

    This looks great, I can’t wait to try it.

  3. greetings from south louisiana usa, i loved this recipe.i live in the heart of cajun country 1 hr south of new orleans, i am converting friends to the joys of kosher cooking one spoon full at a time.

  4. avatar says: XXHADSXX

    What can you serve this with?

  5. avatar says: Bevy

    at top of recipe you say 6-8 minutes for frying and then continue for 2-4 minutes
    then on bottom of receipe you say fry 1-2 minutes the longer frying then would be for bigger pieces and the 1-2 minutes then would be for strips of chicken breast?

    • OY Bevy so sorry it was unclear. Let me try to clarify. For a whole 3-pound chicken cut in 1/8ths (on the bone): Follow the note at the top, fry 6 to 8 minutes on each side etc… FOR 3-pounds of white meat chicken FINGERS (boneless): Follow the recipe instructions, fry over medium to medium high heat for 1 to 2 minutes on each side etc…

  6. avatar says: chani

    will this taste ok reheated for shabbos lunch?

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