Northern Fried Chicken Recipe | Leite's Culinaria » Print

Northern Fried Chicken

So how did a couple of Jewish guys from Jersey, who ventured to France to study at the most celebrated cooking school in the world, end up making a reputation for themselves based on finger-lickin’-good Northern fried chicken? The answer: matzoh meal, which makes the chicken skin extra crisp without weighing it down or absorbing too much oil.

Then, to add even more flavor, after cooking we sprinkle the chicken with our special fried chicken spices and serve it with our good Mexican honey for dipping. It’s a dish that embodies the guiding philosophy of Blue Ribbon, which is to make the best versions possible of lovable classics and to be a restaurant that people can eat at every day. You can say it’s better than home cooking.–Bruce and Eric Bromberg

LC Optional Note

Notice how this Northern fried chicken recipe has you drizzle, dip, or otherwise douse the crisp matzo-crusted fried chicken with honey? Don’t discount this. It lends a little bit of sweet to the slight heat of the fried chicken. As for that optional Fried Chicken Seasoning, perhaps it shouldn’t be optional, cuz we’ve found that it’s awfully nice to have a batch of it around at all times to sprinkle on pork chops, corn on the cob, grilled chicken, and more…so much more.

Northern Fried Chicken Recipe

  • Quick Glance
  • 30 M
  • 50 M
  • Serves 4

Ingredients

  • For the fried chicken seasoning (optional)
  • 2 teaspoons hot paprika
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon cayenne pepper
  • For the fried chicken
  • 6 cups vegetable oil
  • 1 (about 3 pounds) chicken, cut into 8 pieces (2 legs, 2 thighs, 4 breast pieces)
  • 4 large egg whites, whisked
  • 1/2 cup matzoh meal
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • Salt and freshly ground white or black pepper
  • 1 teaspoon Fried Chicken Seasoning (optional)
  • Honey, for serving
  • Chicken Gravy (optional)

Directions

  • For the fried chicken seasoning (optional)
  • 1. Combine all of the ingredients. Store in a covered container.
  • For the fried chicken
  • 2. Heat about 3 inches of the oil in a large pot over medium-high heat until a deep-frying thermometer reads 375°F (190°C).
  • 3. Rinse the chicken pieces and pat them dry with paper towels. Place the egg whites in a large shallow bowl. In a separate shallow bowl, combine the matzoh meal, flour, and baking powder. Working with 1 piece at a time, dip the chicken into the egg whites and let any excess drip back into the bowl. Next, press the chicken into the matzoh mix and tap off any excess. Repeat with the remaining chicken.
  • 4. Working in batches, fry the chicken until the coating is dark golden, about 10 minutes for white meat and 13 minutes for dark meat. Transfer to a paper towel-lined plate. Season immediately with salt and pepper, then sprinkle the pieces with the fried chicken seasoning. Serve with the honey for dipping and chicken gravy, if desired.
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