Perfect Kosher Oven Fried Chicken
(so good, that I recommend making a double batch)

Cooking for The King's Kosher Oven Fried Chicken, is moist and delicious every time. The secret is the long slow baking. However, it easily goes together ahead of time in only about 10 minutes.

This simple chicken recipe & dozens of others for soups, salads and sides—plus stories, health & cooking tips are at your fingertips in the second edition of Cooking for the King. Order here and on Amazon.


1/2 cup Dijon mustard

3 garlic cloves, peeled and minced

1/4 tablespoons honey

1 teaspoon pepper

1/2 teaspoon cinnamon

3 cups cornflake or bread crumbs

12 pieces chicken legs and thighs, about 5 pounds rinsed and patted dry 

1. Preheat oven to 300 degrees. In a large bowl combine mustard, garlic, honey, pepper and cinnamon. Pour cornflake crumbs in a large flat pan. Using your hands, thoroughly coat chicken pieces in mustard mixture, then roll in cornflake crumbs. Place chicken, sides not touching, on a baking pan. (Can prepare up to one day ahead through this step. Refrigerate, covered, until ready to bake.)

2. Bake, uncovered, in preheated oven for 1 1/2 hours until golden brown. 

Makes: 8-12 servings               Can make ahead

Active time: 10 minutes                   Cooking time: 90 minute 

more delicious kosher chicken recipes here.....

COOKING for the KING ~ by Renee Rousso Chernin 

The book of  tried and true kosher recipes, health & cooking tips.  Seasoned with the taste of our Torah, designed to bring majesty to your menu.