Styling and photography by Hudi Greenberger

Southern “Fried” Chicken

Although this chicken is baked (you know I don’t fry!), it mimics the flavor and crunch of authentic fried chicken. The chicken is juicy and tender, and the coating is crispy with just the right amount of spice and seasoning. We all had doubles!

Serves 4 adult portions or 8 kid portions

• ⅓ cup cornmeal
• ‎⅓ cup flour
• 1 tsp kosher salt
• 1 tsp chili powder
• full ¼ tsp oregano
• pinch black pepper
• ½ cup unsweetened pareve milk
• 4 chicken bottoms, cut into eighths
• 3–4 Tbsp olive oil
• paprika, for sprinkling

Preheat oven to 350°F (175°C).

Combine the cornmeal, flour, salt, chili, oregano, and pepper in a flat plate. Pour pareve milk into a large bowl. Dip chicken into pareve milk, and then roll in cornmeal mixture.

Drizzle a little bit of olive oil on the bottom of a 9x13-inch (20x30-cm) baking pan. Place chicken pieces in the pan. Try to spread them apart a little bit, so they get crunchy on all sides. Drizzle remaining olive oil over chicken. Sprinkle paprika on top.

Cover pan and bake for half an hour. Uncover and continue baking for another 35 minutes. Remove pan from oven and turn the chicken over. Return the pan to the oven. Bake for 10 minutes, then return to skin side up and bake for 10 more minutes. Remove from oven, and cover until using.

Tip: You can sub any chicken part that your family likes (just adjust the baking time). Wings would be amazing here too.

(Originally featured in Family Table, Issue 723)