Extra Crispy Northern Fried Chicken Print Email

The fried chicken at Blue Ribbon, a restaurant in New York City, boasts extra-crunchy skin thanks to a matzo meal crust; the chefs there serve it with bright collard greens quick-sautéed in browned butter.

Canola oil, for frying
1/2 tsp. hot paprika
1/8 tsp. each cayenne pepper, dried basil, dried parsley, garlic powder, and onion powder
4 egg whites, beaten
1/2 cup flour
1/2 cup matzo meal
1/4 tsp. baking powder
1 3-lb. chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper, to taste
Honey, for dipping

Pour oil to a depth of 2" in a 5-qt. Dutch oven. Heat over medium-high heat until a deep-fry thermometer reads 375°.

Combine paprika, cayenne, basil, parsley, and garlic and onion powders in a bowl; set aside. Put egg whites into a bowl. Combine flour, matzo, and baking powder in another bowl.

Working with one piece at a time, dip chicken in egg whites and press into matzo to coat. Shake off excess; transfer chicken to a rack set inside a baking sheet. Working in 2 batches, fry chicken until crispy and cooked through, 10–12 minutes. Transfer chicken to paper towels and season with salt, pepper, and the reserved paprika mixture. Serve with honey, if you'd like.

SAVEUR’s executive food editor, Todd Coleman, profiled this dish in the April 2010 issue
Saveur Issue #128

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