Northern Fried Chicken
While the South may have a reputation for some of the country's best fried chicken, this "Northern" fried chicken from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" has taken Manhattan by storm. Photo credit: Quentin Bacon
- 6 cups soy oil
- 1 whole (3-pound) chicken, cut into 8 pieces
- 4 large egg whites, whisked
- 1/2 cup matzoh meal
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 cup plus 2 tablespoons salt
- 1 teaspoon finely ground white pepper
- 1 teaspoon Fried Chicken Seasoning
- Chicken Gravy, for serving
- Mexican honey, for serving
Fill a large pot with oil. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer.
Rinse chicken pieces and pat dry with paper towels. Place egg whites in a large shallow dish. In another shallow bowl, combine matzoh meal, flour, and baking powder. Dip each chicken piece into the egg white mixture to coat; let excess drip back into dish. Then, coat each piece of chicken with matzoh mixture to coat; tap off excess.
Working in batches if necessary, fry chicken until dark golden, about 10 minutes for breast meat and 13 minutes for leg and thigh meat. Transfer to a paper towel-lined plate to drain. Mix together salt and pepper and sprinkle over chicken immediately; coat each piece with chicken seasoning. Serve immediately with gravy, if desired, and honey.