Copyright © 2014 Poland on a Plate  

Chicken Fried Fabulous
by Josh Kulp & Christine Cikowski, 

Sunday Dinner Club and Honey Butter Fried Chicken

Krakus® Recipes


Polish Fried Chicken Salad    Serves 6-8



3 pieces cold fried chicken, diced

1 clove of garlic, smashed

2 Tbsp. sour cream

2 Tbsp. prepared mayonnaise

1 Tbsp. Polish mustard


Gently combine all the ingredients and season to taste. Place a mound of salad on each toast cut to size.




1 large egg yolk

¾ cup rice grain oil

Lemon juice

Polish mustard


Combine egg yolk, lemon juice and mustard in medium bowl and whisk until blended. Constantly whisking, start slowly adding the oil to the mixture, a few drops at a time. After initial ¼ cup of oil is added, you can increase the pouring speed to a slow stream, whisking until the mayo thickens. Keep chilled.

Braised Chicken & Kielbasa

with Quick Sauerkraut    Serves 4



4 skin on chicken thighs

2 Tbsp. neutral oil, like canola

1 lb. kielbasa, ¼ inch slices

1 medium yellow onion, peeled and sliced thin

4 cloves garlic, peeled and sliced thin

½ cup quick sauerkraut  (see recipe below)


Preheat oven to 350 ºF. Place oven safe skillet over medium heat. Dry chicken with paper towel, season both sides with salt and pepper. Add oil to hot skillet. Place chicken thighs skin down into hot oil. Sear chicken over medium heat until skin is lightly browned. Remove thighs from skillet and set aside.

Add kielbasa to skillet and sear until lightly browned. Add onions and garlic; cook until softened. Add quick sauerkraut and stir to distribute evenly. Heat sauerkraut for about 1 minute, add white wine and simmer for another minute, add chicken stock and mustard.  Stir to combine. Bring mixture to a simmer.

Return chicken thighs to skillet, skin up with chicken skin above surface of braising liquid. Place uncovered skillet into preheated oven and bake for about 45 min, until chicken is cooked through and beginning to fall off the bone.

To serve, place a chicken thigh on plate or in bowl. Top with pieces of kielbasa, and spoon over the braising liquid and sauerkraut. Garnish with chopped parsley.

1 Tbsp. fresh dill, roughly chopped

2 Tbsp. pickled beets, julienned

Salt & pepper to taste

Small pumpernickel toasts

Quick Pickled Beets     



1 cup water

1 cup white vinegar

½ cup sugar

A few pinches of salt

1 cup julienned raw candy beets


Combine water, vinegar, sugar and salt in a pot over medium heat. Dissolve ingredients and bring to a simmer. Add beets and simmer until al dente, about 5 min. Beets should be cooked through but still have a crunch. Remove beets from pickling liquid. Cool the liquid completely and store beets in liquid in refrigerator until ready to use.

½ cup dry white wine

1 cup chicken stock

1 Tbsp. Polish mustard

1 Tbsp. parsley, chopped

Salt & Pepper to taste

Honey Butter Pączki 

with Maple Bourbon Glaze    Serves 6



6 pączki dough balls, rolled out, and risen (ready to fry)

Oil to fry


Preheat fryer oil to 375 degrees. Fry pączki on each side until dark golden brown, remove from oil with basket, mesh strainer or slotted spoon. Cool pączki completely before filling and glazing.

With a paring knife, insert a slit into the side of the pączki center. Twist knife to create a pocket in the middle of the pączki. Pipe honey butter into center until the pączki is full. Dip the top of the honey butter pączki in the maple bourbon glaze, twisting as you pull up out of the glaze. Flip pączki so it is glaze side up and allow the glaze to set.

Honey Butter    



1 cup of softened, room temperature
unsalted butter

¼ cup of honey

½ tsp. kosher salt


Whip butter in a mixer with whisk attachment on medium speed until smooth. Stream in honey and add salt. Whip honey butter until the volume doubles, and the butter almost appears white. Season with more salt to taste. Butter should be smooth and emulsified, not chunky or broken. Store butter at room temperature in a pastry-piping bag fitted with a straight tip (or plastic ziplock bag), until ready to use.

Maple Bourbon Glaze      



1 cup grade B maple syrup

¼ cup bourbon whiskey

½ cup powdered sugar, sifted

½ tsp. kosher salt


Pour bourbon in a sauté pan and carefully use a stick lighter to ignite - stand back as a flame will shoot up. Cook bourbon on very low heat until all the alcohol has burned off and is no longer flaming. Whisk in maple syrup. Cool completely. Whisk in powdered sugar and a few pinches of salt until the glaze is thick and emulsified.


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