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Northern Fried Chicken

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“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!”
READY IN:
50mins
SERVES:
4
YIELD:
8 pieces
UNITS:
US

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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