Mike's Chicken Bar

Famous throughout Lakewood and beyond, Mike's has become the go-to place for delicious and unique chicken. Each variety is scrumptious and the only difficulty about ordering is figuring out what NOT to choose.

Aside from providing a selection from his menu for the setup, Mike has also shared with us two of his secret recipes. 

 Another advantage of this "spread" is that the complete meal is there for taking. No back and forth for each course giving you more time to be part of the Chanukah gathering ,

Corn Dogs

• 8 - 6" hot dogs
• 1 cup all purpose flour
• 2/3 cup yellow cornmeal
• 2 tbsp sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp kosher salt
• 1 cup soy milk
• 1 egg beaten
• Canola or Vegetable oil for frying
• wooden skewers

 Directions:

1) In a large bowl whisk flour, sugar, cornmeal, baking powder, baking soda and salt. Add soy milk and egg, and whisk until smooth batter is formed. Set aside.

2) Pour oil  into an 8 qt pot or Wok to a depth of 2".Heat over medium high heat until a deep-fry thermometer reads 350 degrees F.

3) Cut hot dogs in half to form 2 - 3" sections, skewering each piece.

4) Dip skewered dogs into batter and fry until golden brown about 2-3 minutes. Transfer finished corn dogs to paper towels to drain. Repeat with remaining dogs.

Crunchy Coated Schnitzel

• 4 large chicken breast sliced in half horizontally
• 1 1/2 cups all purpose flour
• 1 1/2 tbsp salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 tbsp sweet paprika
• 4 eggs beaten
• 6 cups corn flakes (or corn flake crumbs)
• Canola oil for frying

 Directions:

1)  In a mixing bowl combine all dry ingredients (besides for cornflakes) and mix with a whisk until incorporated.

2) In a separate bowl add beaten eggs then add sliced chicken breast

3) Slowly add dry mixture to egg and chicken until a thick batter is formed around the chicken breast

4) Proceed to take each piece of chicken and dip into the cornflakes. Set aside on a sheet pan or wire rack.

5)  Pour oil to a depth of "2 into an 8 qt pot or Wok over medium high heat until a deep fry thermometer reads 350

6) Slowly add coated chicken breast 1 by 1 being careful not to overcrowd or overlap in the pan. Fry until golden brown for about 3 minutes. Set aside on paper towel to drain. Repeat with remaining chicken breast

Photography by Hudi Greenberger

This article originally appeared in Family First