New This Month

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

  • Servings: 4

Source: The Martha Stewart Show, May 2010


  • 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


  1. Fill a large pot with oil. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer.

  2. 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.

  3. 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.

Reviews Add a comment

  • rachpj
    21 MAY, 2010
    I think the salt may be correct...if you read it says to "mix it with the pepper and sprinkle on chicken". Maybe it is just like one of those salt and pepper rubs that most cooks keep many next to their stove???
  • pocohantas
    20 MAY, 2010
    That cannot be that much salt used in this recipe ! Someones blood pressure would go into overdrive. Has too be a mistake.
  • Mrbear1302
    20 MAY, 2010
    I just made this for dinner and it is one of the best recipes I have ever tried. I didn't use as much salt as it said. I think I used about 3-4 Tbs.
  • goldengirl76
    20 MAY, 2010
    1/4 cup plus 2 tablespoons seems like a lot of salt. Is this correct?