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
Note: To make this recipe Kosher for Passover, substitute 1/2 cup fine-ground matzo meal for the flour.
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