May 24, 2010

Blue Ribbon's Northern Fried Chicken

Chicken is one of the most popular meats in the world and you could find a fried chicken recipe in just about every culture.  There is always a new and updated way to fry up chicken and the combinations are endless in how you want to fry your chicken with so many different batters, coatings, herbs and spices.  Some swear by soaking the chicken overnight in buttermilk.  Others give their chicken a soak in brine or a dunk in beer batter, and a light coating in seasoned flour, or a roll in breadcrumbs, saltines or even crushed cereal.  The only way to discover your favorite method is to experiment with different seasonings and techniques until you find your favorite. 

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)
Serves 4


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.


No comments: