Northern Fried Chicken
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-sauteed in browned butter. SAVEUR’s executive food editor, Todd Coleman, profiled this dish in our April 2010 issue (see “Prize Chicken“).
- 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.
Note: To make this recipe Kosher for Passover, substitute 1/2 cup fine-ground matzo meal for the flour.