Northern Fried Chicken

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

  • Quick Glance
  • Quick Glance
  • 30 M
  • 50 M
  • Serves 4
Print RecipeBuy the Blue Ribbon Cookbook cookbook

Want it? Click it.

Special Equipment: Deep-fry or candy or instant-read thermometer


Email Grocery List

Ingredients sent!

Send Grocery List

Email the grocery list for this recipe to:

Is required
Sign me up for your or newsletter, too!
Is required
  • For the fried chicken seasoning (optional)
  • For the fried chicken


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.

Print RecipeBuy the Blue Ribbon Cookbook cookbook

Want it? Click it.

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!


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  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….

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish