Georgian jewish southern fried chicken (m)

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Recipe by: tancredi

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Salt
2 ts Garlic -- mashed
2 ts Sweet Paprika
2 Frying Chickens, Cut Ea.
-Into 8 Pieces
1 ts Bitters
1 ts Lemon Juice
1 ts Bourbon
1/4 c Water
2 lg Eggs -- well beaten
1 1/2 c Matzah Meal
Vegetable Oil Or Shortening
-for frying

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

Note: North Carolina Variation. Instead of marinating the chicken,
merely combine salt, pepper and accent to taste in a bag with the
matzah meal and dip the chicken first in egg then shake in matzah
meal before frying.

Recipe By : "Jewish Cooking in America" by Joan Nathan

From: Dan Klepach Date: 06-19-95 (159) Fido:
Cooking