The Hebrew word “kosher” means fit or proper as it relates to Jewish dietary law. Kosher foods are permitted to be eaten and can be used as ingredients in the production of additional food items.

And when it comes to Kosher cooking, there is a lot to learn, a lot to share, a lot to try, and a lot to eat. The St. Louis Jewish Light is partnering with a fun Facebook group called Adventures In Kosher Cooking and its admin Howard Wasserman to provide more insight and especially more recipes to those of you looking to keep your kosher choices abundant.

Oven-fried chicken with Tabasco Garlic Marinade

Ingredients

3 large eggs, beaten

3 tablespoons Tabasco sauce

1 medium onion, sliced 1/4 inch thick

2 garlic cloves, smashed and peeled

1 whole chicken (3 to 4 pounds), cut into 8 pieces

1/4 cup almond flour

1/4 cup fine yellow cornmeal

3/4 teaspoon coarse salt

1/4 teaspoon sweet paprika

1/8 teaspoon cayenne pepper

1/4 cup extra-virgin olive oil, for brushing

Mix eggs, Tabasco, onion, and garlic in a large bowl. Add chicken, and toss to coat well. Cover, and refrigerate for at least 1 hour (or up to 8 hours).

Preheat oven to 450 degrees. Place a rimmed baking sheet on center rack. Whisk flour, cornmeal, salt, paprika, and cayenne in a medium bowl. Remove chicken from marinade, and roll each piece in flour mixture, shaking off excess.

Place chicken on preheated baking sheet, and bake for 20 minutes. Lightly brush top of each piece with oil, and bake, brushing tops every 10 minutes, until chicken is dark golden brown, 30 to 40 minutes more.

Transfer chicken to a wire rack, and let cool slightly. Serve immediately, or let cool to room temperature.