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Copycat Kosher

Copycat kosher chick fil a

We thought that this recipe for fried chicken bites was perfect for children...but guess what?  We were wrong. It is perfect for everyone! 
It was inspired by on


4-5 chicken breasts, cut into bite-sized pieces or fingers, seasoned with salt & pepper
1 1/2 cups rice milk
1/2 cup dill pickle juice
2 eggs
2 1/2 cups all-purpose flour
2 Tablespoons powdered sugar
1 teaspoon salt
1 1/2 teaspoon pepper
1 cup canola or vegetable oil, divided

Honey Mustard Dipping Sauce
1 cup plain parve sour cream, like Tofutti brand
2 Tablespoons yellow mustard
2 Tablespoon Dijon mustard
4 Tablespoons honey


Whisk together egg, milk and pickle juice, and pour into a large bowl or zipper bag. Add chicken pieces and marinate in the refrigerator for 4 hours. 
Combine flour, sugar, salt and pepper in a large paper or zippered bag. Shake to combine. Remove chicken from the marinade, shake off a bit and add into the bag. Shake the bag to coat the chicken completely.

Heat half of the oil to 350 degrees in a large skillet. Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you don’t want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces.
Stir together the honey mustard dipping sauce ingredients, and serve with the hot chicken bites.



Delicious even at room temperature 
#kosher, #friedchicken 

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rminestrone texted olive garden minestrone soup 

This Copycat Kosher recipe was adapted from It is a vegetarian winter “warmer”, with layers of savory flavor, comforting aromas and healthful, filling ingredients. Inspired by the Olive Garden, restaurant "insiders" suggest adding a touch of wine at the very end.


 3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut Italian cut green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
1 (14 ounce) cans diced tomatoes, drained
1/2-cup carrot (julienned or shredded)
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2-cup small shell pasta


Heat olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans, and zucchini in oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth, plus tomatoes, beans, carrot, hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add spinach and pasta; Cook for an additional 20 minutes or until desired consistency.



Makes about eight 1 1/2 cup servings.

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