Northern Fried Chicken Print Email

6 cups soy oil
1 (3-pound) chicken, cut into 8 pieces (2 legs, 2 thighs, 4 breast pieces)
4 large egg whites, whisked
1/2 cup matzo meal
1/2 cup all-purpose flour
1/4 teaspoon baking powder
Perfect Roast Seasoning (recipe follows)
1 teaspoon Fried Chicken Seasoning (recipe follows)
Local honey for serving

Fill a large pot with about 3 inches of oil. Heat the oil over medium-high heat until a deep-fat thermometer reads 375F.

Rinse the chicken pieces and pat dry with paper towels. Place the egg whites in a large shallow bowl. In a separate shallow bowl, combine the matzo meal, flour, and baking powder. Dip each chicken piece in egg white and let excess drip back into the bowl. Next press each chicken piece into the matzo mix and tap off excess.

Working in 2 batches, if necessary, fry the chicken until dark golden, about 10 minutes for white meat and 13 minutes for dark meat. Transfer to a paper towel-lined plate. Sprinkle immediately with the perfect roast seasoning, then coat the pieces with the fried chicken seasoning. Serve with gravy if you like, and honey, for dipping. - serves 4

Perfect Roast Seasoning

1/4 cup plus 2 tablespoons kosher salt
3 tablespoons freshly ground black pepper
1 1/2 teaspoon dried thyme

Combine the salt, pepper, and thyme, and store in a covered container. - makes about 2/3 cup -

Fried Chicken Seasoning

2 teaspoons hot paprika
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper

Combine the paprika, salt, garlic powder, onion powder, parsley, basil, and cayenne pepper, and store in a covered container. - makes about 3 tablespoons

Adapted from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg.