Now, I'm sure that most of you would agree that a perfect piece of fried chicken should be crisp, greaseless and perfectly seasoned, with a dark brown crust and tender, juicy meat. This recipe from Bruce and Eric Bromberg's "Blue Ribbon Cookbook", promised all that and I had to give it a try . It's not everyday that you see a recipe for "Northern" fried chicken. The matzoh meal is the surprise ingredient which added a great layer of crispness.
Yes...the South may have the reputation for some of the country's best fried chicken, but this Northern version is definitely worth a try!
Wine Pairing: We enjoyed with a 2006 Malbec (Barking Sheep)..this nice fruity wine complimented the crisp chicken very well.
Northern Fried Chicken
(Adapted from Blue Ribbon Cookbook)
6 cups of 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
1/2 tsp baking powder
1/8 tsp old bay seasoning
1/4 tsp onion powder
1/2 tsp lemon pepper
1/4 tsp garlic salt
1/4 cup plus 2 tbsp salt
1 tsp finely ground white pepper
Fill a large pot with oil. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer.
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, baking powder and next four seasonings. 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 of excess.
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. If desired, sprinkle your favorite hot sauce and honey over chicken and serve immediately.
**Bruce and Eric Bromberg's Blue Ribbon restaurant is located in Manhattan at 97 Sullivan St. www.blueribbonrestaurants.com