Recipe: The Blue Ribbon Brasserie Northern Fried Chicken

NORTHERN FRIED CHICKEN

Canola oil, for frying
1/2 tsp hot paprika
1/8 tsp each ground 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 pepper to taste
Honey for dipping (optional)

Pour oil to a depth of 2-inches in a 5-quart Dutch oven. Heat over medium-high heat until a deep-fry thermometer reads 375 degrees F.

Combine paprika, cayenne, basil, parsley, and garlic and onion powders in a bowl; set aside.

Place egg whites in a bowl and beat lightly; set aside. Combine flour, matzo, and baking powder in another bowl; set aside. Working with one piece at 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 two batches, fry chicken until crispy and cooked through, about 10-12 minutes.

Transfer chicken to paper towels and season with salt, pepper, and the reserved paprika mixture. Serve with honey, if you like.

From: The Blue Ribbon Brasserie in Manhattan (NYC), owned by Bruce & Eric Bromberg
Source: Saveur Magazine, 2010