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 piled on a green plate, with a bowl of gravy alongside.

Northern Fried Chicken

5 from 1 vote
Our Northern fried chicken is coated in a mix of matzo meal and flour, giving it a crust that's worlds away from your typical fried chicken. Lighter and crisp in a way that brings to mind a cornmeal crust. And don't skip the fried chicken seasoning–it adds a ton of flavor.
David Leite
Servings4 servings
Calories633 kcal
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes


  • Deep-fry or candy or instant-read thermometer


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)


For the fried chicken seasoning (optional)

  • Combine all of the ingredients. Store in a covered container.

For the fried chicken

  • Heat about 3 inches of the oil in a large pot over medium-high heat until a deep-fry or candy or instant-read thermometer reads 375°F (190°C).
  • 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.
  • 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.

Adapted From

Blue Ribbon Cookbook

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Serving: 1 servingCalories: 633 kcalCarbohydrates: 28 gProtein: 7 gFat: 55 gSaturated Fat: 8 gMonounsaturated Fat: 12 gTrans Fat: 0.4 gCholesterol: 0.2 mgSodium: 929 mgFiber: 2 gSugar: 0.5 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2010 Bruce and Eric Bromberg. Photo © 2010 Quentin Bacon. All rights reserved.

Recipe Testers’ Reviews

I love fried chicken, but unfortunately, I’ve never had a good experience making it at home until now. It was always too messy to coat, with the resulting chicken often scorched on the outside and undercooked inside. I’ve tried this Northern fried chicken recipe three times now, and I’ve had perfect results each time. The preparation is incredibly easy. Once the oil is heated, there’s hardly anything to do but watch the timer. The chicken cooks to a deep golden-brown perfection with a light, crisp exterior, and a juicy interior. I’ll never try another fried chicken recipe again. The cluck stops here!

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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5 from 1 vote (1 rating without comment)

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  1. Hi, I have a question about the matzoh meal—would that be matzohs pulverised in a food processor? And if I can’t source matzohs where I live (Singapore), would water crackers (the kind you have with cheese—Carr’s table water crackers come to mind) be a good substitute? Thanks!

    1. Ling, you can actually buy matzoh meal, although yes, matzohs pulverized in a food processor would also work. And in this instance, I do think that pulverized saltines or Carr’s water crackers (the plain ones, without cheese, are preferable) would work really well. Kindly let us know what you use and how it goes, Ling….

    2. Ling, just to add to Renee’s comment, saltines would work, but make sure to use the unsalted kind.