|Northern Fried Chicken with a Watermelon and Arugula Salad|
|The spice mixture gives this Fried Chicken its kick|
What makes this recipe so incredibly good? There’s no overnight soaking in buttermilk, nothing complex at all. There’s a bath in egg white followed by a dip into a simple mixture of Flour and Matzo meal. Matzo meal gives this chicken its Northern moniker. But it’s two other elements that add immeasurably to its delicious taste. The first is a simple spice mixture with Cajun overtones that you sprinkle as generously as you like over the finished chicken. It adds just the right note of salt and spice to the dish. And there’s a drizzle of honey that delivers the coup de grace, a lovely encounter with sweetness atop the crispy chicken.
|Bee’s Needs Honey is locally produced
and gives the dish a sweet coup de grace
The last time I made this recipe, I was having 8 people to dinner so I made 3 chickens. It was so popular three of the guests asked to take some home. It’s worth making a lot of it because the leftovers can be quickly re-heated and the honey drizzled over them to get the whole affect. There is a lot of splatter with this dish and I’d use a deep pan to try minimize it. Also, be sure the separate the dark meat from the white and cook the former about three minutes longer. Even though the breasts may be bigger in size, they dry out if you cook them too long. 10 minute seems ideal. The golden crust is as good an indicator that the chicken is done as any thermometer. I cook the chicken in batches, putting what’s been cooked into the warming oven. Ours has three heat setting and also a ‘dry/moist’ lever. I set the heat on high and the lever to dry. I leave the chicken in the oven until serving time. I am sure you can serve this at room temperature but we like ours hot. And please don’t leave forget the honey. It’s the icing on the cake. Here’s the recipe:
Northern Fried Chicken from the Bromberg Brothers
A fantastic take on Fried Chicken made even more flavorful with a Spice and Salt blend then drizzled with honey.
- Canola Oil for frying
- 1⁄2 tsp. hot paprika
- 1⁄8 tsp. each 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 black pepper, to taste
- Honey, for dipping
- Step 1 1. Pour oil to a depth of 2″ in a 5-qt. Dutch oven. Heat over medium-high heat until a deep-fry thermometer reads 375°.
- Step 2 2. Combine paprika, cayenne, basil, parsley, and garlic and onion powders in a bowl, set aside. Put egg whites into a bowl. Combine flour, matzo, and baking powder in another bowl. 3. Working with one piece at a time, dip chicken in egg whites and press into matzo to coat. Shake off excess
- Step 3 Transfer chicken to a rack set inside a baking sheet. Working in 2 batches, fry chicken until crispy and cooked through, 10–12 minutes. Transfer chicken to paper towels and season with salt, pepper, and the reserved paprika mixture. Serve with honey.