The kashrut dietary law prohibiting observant Jews from eating meat and milk together is based on a verse in the Book of Exodus that forbids “boiling a [kid] goat in its mother’s milk.” That this law extends to chicken and keeps me from dredging it in buttermilk to create amazing fried chicken has long been a point of sadness. Until I discovered Tofutti Better Than Sour Cream.
Simply combine this dairy-free spread with almond milk, lemon juice and salt, and you’ll land an excellent buttermilk substitute that can help you create the Southern Fried Chicken Sandwich of your dreams.
While dredging chicken in liquid, coating it in flour and then frying might sound like too many steps for an easy weeknight meal, I promise this dish comes together in a flash. Especially if you can prepare the Pickled Fennel and Cabbage Slaw a day or two in advance.
Southern Fried Chicken Sandwiches
Serves 4
1 1⁄2 lbs. boneless, skinless chicken breast cutlets or chicken tenders
3 1⁄2 tsp. salt, divided
1 cup almond milk
2⁄3 cup Tofutti Better Than Sour Cream
2 Tbs. fresh-squeezed lemon juice
2 cups flour
1 Tbs. smoked paprika
1 tsp. cayenne pepper
generous amounts of black pepper
1⁄2 to 1 cup vegetable oil for frying
4 brioche rolls, split and toasted
Pickled Fennel and Cabbage Slaw (recipe below)
Tofutti Lemon Sandwich Spread (recipe below)
Sprinkle chicken generously with 1 tsp. salt. In a medium bowl, whisk together almond milk, Tofutti milk-free sour cream, lemon juice and 1⁄2 tsp. salt. On a large plate, stir together flour, paprika, cayenne, black pepper and remaining 2 tsp. salt until well combined. Dredge salted chicken in the “milk” mixture. Shake off excess liquid. Dredge in flour mixture until completely coated.
In a large skillet, pour oil to a depth of 1⁄8 inch. Heat until hot but not smoking. Turn heat to medium-low. Fry flour-coated chicken 3 to 4 minutes on one side, being careful not to crowd pan. Flip when golden and fry 2 to 3 more minutes until cooked through. Transfer to platter and cook remaining chicken, adding additional oil as necessary.
Serve on toasted brioche rolls spread with Tofutti-Lemon Sandwich Spread and top with generous amounts of Pickled Fennel and Cabbage Slaw.
Pickled Fennel and Cabbage Slaw
Serves 6 (Yields 5-6 cups)
1 cup rice vinegar
1 cup water
1 Tbs. plus 2 tsp. salt
1 Tbs. white granulated sugar
3⁄4 tsp. celery salt
4 cups thinly sliced green cabbage, core removed
2 cups thinly sliced fennel bulb, fronds and core removed
1 cup sliced English cucumber, peeled and seeded
In a large bowl, whisk together rice vinegar, water, salt, sugar and celery salt until sugar and salt dissolves. Set aside. Prepare vegetables and add to brine in bowl. Toss to coat and let sit for 1 hour, stirring 3 to 4 times throughout. Pickled cabbage can be transferred to large, air-tight container and kept in the refrigerator for up to 3 days. Serve with Southern Fried Chicken Sandwich or on its own as salad.
Tofutti-Lemon Sandwich Spread
1⁄3 cup Tofutti Better Than Sour Cream
2 Tbs. fresh lemon juice
1⁄4 tsp. salt
In a small bowl, whisk together Tofutti milk-free sour cream, fresh squeezed lemon juice and salt until uniform. Spread on split, toasted rolls.
Josie A.G. Shapiro won the 2013 Man-O Manischewitz Cook-Off, is the co-author of “The Lazy Gourmet” and works at the JCC of San Francisco. Her columns alternate with those of Faith Kramer. Her website is www.thechickencontests.com.