Fried Chicken
Bruce and Eric Bromberg share the recipe for their signature fried chicken.
Northern Fried Chicken
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Fried Chicken
Bruce and Eric Bromberg share the recipe for their signature fried chicken.
![Chicken Recipes from "The Martha Stewart Show"](/sites/files/marthastewart.com/imagecache/img_m/3097_012808_chicken_vert.jpg "Chicken Recipes from "The Martha Stewart Show"")
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The Martha Stewart Show, May 2010
- Yield Serves 4
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Ingredients
- 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
Directions
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Fill a large pot with oil. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer.
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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.
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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.
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???
That cannot be that much salt used in this recipe ! Someones blood pressure would go into overdrive. Has too be a mistake.
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.
1/4 cup plus 2 tablespoons seems like a lot of salt. Is this correct?