Northern Fried Chicken

READY IN: 50mins
Recipe by threeovens

This recipe comes from "Blue Ribbon," a restaurant in NYC. It was featured in "Saveur" magazine. At the restaurant it is served with collard greens that are quickly sauteed in brown butter, a technique they invented when they ran out of greens and had to come up with something quickly!

Top Review by dolores in paradise

Never had chicken come out with such a beautiful color, taste was great. This is about the way I always do chicken but never used just the white of the egg with a bit of water which must be the reason for the beautiful color. I used about a 1/4 cup of panko had no matzo. I always cook about 20 min. & use crisco which really makes a difference. brown than cover and keep turning. Great tasting chicken with a beautiful color. Thank you so much for this post.

Ingredients Nutrition

Directions

  1. Add oil, to a depth of 2 inches in a Dutch oven and heat over medium high heat, about 375 degrees F.
  2. In a small bowl, combine paprika, cayenne, basil, parsley, garlic powder, and onion powder; set aside.
  3. Beat egg whites in another bowl.
  4. In a third bowl, combine flour, matzo, and baking powder.
  5. Dip a piece of chicken in egg whites, then press into the matzo mixture so crumbs adhere; shake off any excess.
  6. Transfer chicken to a rack set over a baking sheet.
  7. Repeat with remaining chicken pieces.
  8. Fry chicken until crispy and cooked through, about 10-12 minutes; drain on paper toweling then season with salt, pepper, and the reserved seasoning mixture.

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