Cook The Book: Northern Fried Chicken Recipe

Name: Cook The Book: Northern Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups soy oil; 1 (3-pound) chicken, cut into 8 pieces (2 legs, 2 thighs, 4 breast pieces); 4 large egg whites, whisked; 1/2 cup matzo meal; 1/2 cup all-purpose flour; 1/4 teaspoon baking powder; (recipe follows); 1 teaspoon; (recipe follows); Mexican honey (or any honey you prefer), for serving; 1/4 cup plus 2 tablespoons kosher salt; 3 tablespoons freshly ground black pepper; 1 1/2 teaspoon dried thyme; 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

Servings: persons

6 cups soy oil
1 (3-pound) chicken, cut into 8 pieces (2 legs, 2 thighs, 4 breast pieces)
4 large egg whites, whisked
1/2 cup matzo meal
1/2 cup all-purpose flour
1/4 teaspoon baking powder
(recipe follows)
1 teaspoon
(recipe follows)
Mexican honey (or any honey you prefer), for serving
1/4 cup plus 2 tablespoons kosher salt
3 tablespoons freshly ground black pepper
1 1/2 teaspoon dried thyme
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

1
Fill a large pot with about 3 inches of oil. Heat the oil over medium-high heat until a deep-fat thermometer reads 375u00b0F.
2
Rinse the chicken pieces and pat dry with paper towels. Place the egg whites in a large shallow bowl. In a separate shallow bowl, combine the matzo meal, flour, and baking powder. Dip each chicken piece in egg white and let excess drip back into the bowl. Next press each chicken piece into the matzo mix and tap off excess.
3
Working in 2 batches, if necessary, fry the chicken until dark golden, about 10 minutes for white meat and 13 minutes for dark meat. Transfer to a paper towel-lined plate. Sprinkle immediately with the perfect roast seasoning, then coat the pieces with the fried chicken seasoning. Serve with gravy if you like, and honey, for dipping.
4
Combine the salt, pepper, and thyme, and store in a covered container.
5
Combine the paprika, salt, garlic powder, onion powder, parsley, basil, and cayenne
6
pepper, and store in a covered container.

3436

kcal

Calories

372

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 6 cups soy oil, 1 (3-pound) chicken, cut into 8 pieces (2 legs, 2 thighs, 4 breast pieces), 4 large egg whites, whisked, 1/2 cup matzo meal, and more.

Yes, Cook The Book: Northern Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Northern Fried Chicken

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