Crispy Kosher Fried Chicken Recipe

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I’ve been working on this fried chicken recipe for years, and I finally cracked the code for getting that perfectly crispy crust without any dairy. The secret is in the brine and a double coating technique that creates layers of crunch.

Growing up, fried chicken was always something we ordered out because keeping it kosher seemed complicated. But once I figured out how to build flavor without buttermilk, everything changed. This version uses a salt and sugar brine that keeps the meat incredibly juicy while the seasoned flour coating gets golden and crispy. The key is letting the chicken rest between coatings so the flour has time to absorb the moisture.

The Secret to Kosher Fried Chicken Success

What makes this recipe work is patience. You can’t rush good fried chicken. The brine needs at least four hours to do its job, and the oil temperature has to stay steady. I use a thermometer because guessing never works. The chicken pieces should bubble gently when they hit the oil, not violently spit and sputter.

Why Brining Makes All the Difference

This chicken is perfect for Shabbos dinner or any time you want something special. I like to serve it with roasted vegetables and challah, but it’s also fantastic cold the next day. The leftovers make incredible chicken salad sandwiches if you have any.

Crispy Kosher Fried Chicken Recipe - American recipe
I've been working on this fried chicken recipe for years, and I finally cracked the code for getting that perfectly crispy crust without any dairy. The secret is in the brine and a double coating technique that creates layers of crunch. Growing up, fried chicken was always something we ordered out because keeping it kosher seemed complicated. But once I figured out how to build flavor without buttermilk, everything changed. This version uses a salt and sugar brine that keeps the meat incredibly juicy while the seasoned flour coating gets golden and crispy. The key is letting the chicken rest between coatings so the flour has time to absorb the moisture. What makes this recipe work is patience. You can't rush good fried chicken. The brine needs at least four hours to do its job, and the oil temperature has to stay steady. I use a thermometer because guessing never works. The chicken pieces should bubble gently when they hit the oil, not violently spit and sputter. This chicken is perfect for Shabbos dinner or any time you want something special. I like to serve it with roasted vegetables and challah, but it's also fantastic cold the next day. The leftovers make incredible chicken salad sandwiches if you have any.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 4 hours 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Brine
  • 8 cups water
  • 1/2 cup kosher salt
  • 1/4 cup sugar
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
For the Chicken
  • 3 lbs chicken pieces mix of thighs, drumsticks, and breasts
  • 2 cups all-purpose flour
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons dried thyme
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne pepper
  • 2 teaspoons kosher salt
  • 2 large eggs beaten
  • 1/2 cup water
  • 6 cups vegetable oil for frying

Method
 

Prepare the Brine
  1. Dissolve salt, sugar, garlic powder, and onion powder in the water. Stir until completely dissolved.
  2. Add chicken pieces to the brine and refrigerate for at least 4 hours or overnight.
Prepare the Coating
  1. Mix flour, paprika, garlic powder, onion powder, thyme, black pepper, cayenne, and salt in a large bowl.
  2. In a separate bowl, beat eggs with water to create an egg wash.
Fry the Chicken
  1. Heat oil to 325°F in a heavy-bottomed pot or deep fryer.
  2. Remove chicken from brine and pat dry with paper towels.
  3. Dredge each piece first in the seasoned flour, then dip in egg wash, then coat again in flour. Press gently to help coating stick.
  4. Let coated chicken rest on a wire rack for 10 minutes while oil heats.
  5. Fry chicken pieces in batches, dark meat first, for 12-15 minutes. White meat pieces need 10-12 minutes.
  6. Maintain oil temperature between 325-350°F throughout cooking.
  7. Remove when internal temperature reaches 165°F and coating is golden brown.
  8. Drain on paper towels or wire rack for 5 minutes before serving.

Notes

The chicken can be brined up to 24 hours ahead. Store leftovers in the refrigerator for up to 3 days. To reheat, place in a 350°F oven for 10-15 minutes to crisp up the coating. For extra crispy results, double fry the chicken by frying once at 325°F for most of the cooking time, then raising temperature to 375°F for the last 2-3 minutes.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 28g 36%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 890mg 39%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.
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