Rabbi Aryeh mixes up a huge quantity of batter while I cut and clean the chicken. I'm thinking that kosher chicken is already salted enough. However, they soak the chicken in sugar and salt water. Reading this recipe (font 8 I believe), they brine. To brine or not to brine is a huge consideration. I'd recently seen on "The Food Network" an entire segment devoted to fried chicken. Lacking confidence, I happily find "Bringing Back Batter-Fried Chicken" in the "Fall 2011 Entertaining" magazine from "Cook's Illustrated". In this case, fried chicken for 120, gives me an opportunity to refine the craft. Like many foods I don't make often (or, have never made ever), by the time I'm done I will have made plenty. The young kids at Hillel UW are a great excuse to make it, especially when the Shabbat theme is all-American. Let me rephrase I love fried chicken but don't want to wear it around my waist forever. I don't fry chicken as a rule because I don't want to eat it very often. Don't we all love that no last minute erev Shabbat crunch. And, the author promises that it can be refrigerated and reheated with excellent results. Too many fried latkes and doughnuts later, I'm looking for Chanukah appropriate recipes to post that don't require me cooking (and eating!) any more evidence of the miracle of oil. It's the end of the secular year and, in addition to closing out my books, I'm looking at my many photos of food not yet uploaded to this website.
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