KF(P)C Chicken-Kosher For Pesach Chicken Straight From the Colonel!

Anyone who knows me knows I have a thing for KFC. It started my second year in Israel when me and one of fellow shanna betters (I will not mention names but you know who you are) would trek out to KFC in town at least once a week no matter what the weather (did you know fried chicken tastes oh so much better coming in from a hail storm?) for some good old crispy, crusty, juicy fried chicken. I always opted for the spicy she went for the more mild pieces but together we happily crunched our way to an additional 15 pounds (each). A long time has passed since those nostalgic days and I have mostly stayed away from fried chicken because of gallby, but gallby is now gone (!) and though I still don't want to press my luck I can now occasionally indulge. If Pesach is not the holiday where we slave in the kitchen than I don't know when is so a little extra time making some delicious fried chicken is no big deal. The key here is really the oil temperature. I don't have a deep fryer but I used a candy thermometer which helped me make sure the oil was a the perfect deep fry temperature (about 365 degrees F) the whole time to ensure even cooking, low oil absorption and heavenly crispiness. I actually used this frying opportunity to test a cooking "myth" I have always heard, that deep frying actually helps the food absorb less oil than shallow frying so it is in fact more "low fat". I placed a marker ( a piece of eggplant skin) at the edge of the oil and checked back on it when I was done frying and I kid you not- the oil had not gone down at all= the chicken absorbed only a tiny bit of it. Myth has now been confirmed as true! I will now be deep frying my chocolate, ice cream, and oreos! My husband even commented how not- greasy the chicken was.  Now that I have ranted and raved let's get to the chicken. I coated the chicken in seasoned Matzah meal and then egg and then repeated this process a total of 3 times ending with the Matzah. Though your hand will start to look like some monster hand from all the gunk on it, the result is worth it. Extra dipping equals extra crust equals extra crisp. Bottom Line. You can also do this with potato starch instead of Matzah meal if you don't eat Gebrochst but  I don't think it will be as crispy. Still good, but not as crispy. So get on back into the kitchen and start frying!!

4 chicken bottoms, cut in half
3 eggs, whisked well
3 cups Matzah meal
2 Tbl dried parsley
1 Tbl paprika (spicy or not)
2 Tbl Granulated Garlic
Salt and Pepper
3 liters canola oil or safflower oil for frying

Pour the oil in a heavy bottomed pot and heat until  365 degrees. Season the Matzah meal with the parsley, paprika, garlic and salt and pepper. Whisk the eggs with a little salt and pepper. Dip each piece of chicken in the egg first and then the Matzah meal a total of 3 times ending with the Matzah. Place in the hot oil without overcrowding the pot and cook for about 15-18 minutes depending on the size of the chicken. You can check by piercing a piece with a knife- if the juices run clear and not pink the chicken is cooked. Enjoy!